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I like to keep the skins on the potatoes as it adds texture and flavor, but for a smoother, less rustic mash, peel them before boiling. If using larger potatoes, quarter them, and check for doneness earlier (around the 15-minute mark) checking every few minutes till they're done. This recipe is easily doubled. To make garlic mashed potatoes, add the cloves from one head of roasted garlic.
1. 1 1/2 pounds small yukon gold potatoes, scrubbed clean and halved
2. 3 tablespoons unsalted butter, melted
3. 1/4 cup plus 2 tablespoons cream (or more to taste)
4. About 1 teaspoon kosher salt, to taste
5. Freshly cracked black pepper
6. To make garlic mashed potatoes, add the cloves from one head of roasted garlic.
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1st Keep
 Daly22
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