Garlic Mashed Potatoes

This is a whole new way of making mashed potatoes - well at least it was for me. I saw it on America's Test Kitchen and thought it was ingenious. I have since shared it with many other people and they really like this version too. You don't have to mess around with all that boiling hot water. The potatoes steam in the milk and suck in all the flavor from the garlic and optional herbs.

I've adapted it down to the point that you really don't even need a strict recipe.

Mashed Potatoes Without a Net (Adapted from ATK)

Butter
garlic
Potatoes
Equal part Skim Milk and Heavy Cream (or whole milk and half & half)
herbs (optional)
salt/pepper

Peel and cube potatoes. Rinse and set aside.  In a dutch oven add butter, garlic and herbs (I used fresh thyme). Saute until fragrant.

Add potatoes and equal parts of milk and heavy cream until potatoes are partially covered. Add salt to taste.

This is how much liquid you should add

Cover partially with the lid and cook until fork-tender. Mash and serve with additional salt and pepper to taste.

These are not the most fascinating pictures. I mean mashed potatoes don't look like much but these are absolutely delicious.