These rich, creamy and delicious mashed potatoes go well with any meat entrée.
9 medium red or white potatoes, peeled and cut into pieces
6 cloves garlic, peeled
3/4 cup milk
1/2 cup heavy whipping cream
1/2 cup butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
Place potatoes and garlic in a 3 quart saucepan. Add enough water to cover; reduce heat to medium. Cover and cook 20 to 25 minutes or until potatoes are tender. Drain and return to saucepan.
Dry potatoes by heating over medium heat for 1 minute, shaking pan often to avoid sticking and burning. Mash potatoes and garlic in saucepan with potato masher until no lumps remain.
Heat milk, whipping cream, butter or margarine, salt and pepper in a 1 quart saucepan over medium-low heat. Stir occasionally until butter is melted; reserve and refrigerate 1/4 cup mixture.
Gradually add remaining milk mixture in small amounts to potatoes, mashing after each addition, until potatoes are light and fluffy. Spoon potatoes into an 11×7-inch baking dish sprayed with cooking spray. Cover and refrigerate up to 24 hours.
Remove from refrigerator, uncover and pour reserved 1/4 cup milk mixture over potatoes. Bake uncovered 40 to 45 minutes or until hot; stir before serving. Makes 8 servings.