Russet potatoes, peeled and quartered
1 - 2
cubes of butter
C heavy cream or milk, added gradually and only use as much as needed
cloves of garlic, peeled and mashed/chopped
Fresh lemon juice to taste
Salt and pepper to taste
Put peeled and quartered potatoes in a large Dutch Oven (pot) and cover them will water. Add a bit of salt to the water. Bring to a boil over medium heat. Do not let water boil too hard or it will boil over the pot. If water starts rising to the rim of the pot, reduce heat. Cook until a fork easily pierces the potatoes. Drain potatoes into a colander and wipe inside of pot dry with paper towel. Add potatoes back to pot and add cream, garlic and butter to hot potatoes. Mash with masher while potatoes are still in pot. Keep tasting to see if more butter is needed. Add lemon juice, salt and pepper to taste. Keep mashing until they reach the desired consistency...creamy, no lumps. You want them really lemony.