Father's Day: Garlic Mashed Potatoes

My dad LOVES steak.  So much so that whenever it's any special occasion, whether it has anything to do with him or not, he suggests we celebrate with steak.  So when Father's Day rolled around we made the thing he loves the most to eat.  

Strangely enough, I've somehow managed to make some awesome garlic mashed potatoes.  I don't really cook (yes, really. Just because I bake doesn't necessarily mean I know how to cook) so I don't really know how this came about.  Well.. no, I take that back.  It probably stemmed from the fact that ever since I was little, I've always loved mashed potatoes.  I'm actually ashamed to admit that I used to buy the box kind and eat it whenever I wanted some.  Jamie Oliver would cringe..

One element I love about cooking, though I don't do much of it, is the freedom to do whatever you want.  Love cheese?  Then add more cheese.  Love crunch in your creamy mashed potatoes?  Add something crunchy.  To me, there are less rules in the vast world of cooking than in baking.  With baking, there are firm rules and chemistry that makes things rise and stay risen, moist but stable, and crunchy but chewy at the same time.  It's a big mystery to me so I stick with a recipe and rarely deviate from it.  But when I started attempting to make my own mashed potatoes all I knew was I wanted it fluffy, garlic-y, and delicious.  Here's a rough estimate of the recipe I use:

Nadia's Garlic Mashed Potatoes

Yields.. A LOT. Maybe about a gallon.

17 each Golden Potatoes (about 6-8oz each)

2 oz Unsalted Butter
3 Cups Heavy Cream

1 TBSP Minced Garlic

1/2 Cup Minced Celery

1/2 Cup Minced Onion

Salt and Pepper to taste

First, peel the potatoes then steam them until a fork can pierce through and come out easily.

While the potatoes are steaming pour the heavy cream into a pot and bring to a boil.  As soon as it starts boiling, or gets close to boiling, turn off the heat and add the minced garlic to the cream.  Stir the garlic around a bit and cover the pot.  Let that sit and steep.

After the potatoes come out dump them out into a large bowl and add the butter.  Start mashing.

Pour in about 1/3 of the cream, with the garlic, into the potatoes.  Continue to mash.

Proceed with the second 1/3.  Continue to mash.

Add the last 1/3.  You can start adding salt and pepper at this point.  But hold back a little since you still have to add the celery and onions.

Once you've added all the cream, switch to a whisk.

When it's at a consistency you like, add in the onions and celery now.  Then adjust the seasoning.

And that's what I do.  My family loves it and so do I. =D