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Makes about 4 cups (6-8 servings)
2 pounds Russet potatoes (that are uniform in size for even cooking)
2 cloves garlic, peeled (optional)
1/2 cup unsalted butter (1 stick), melted OR ghee
1 cup half-and-half, gently warmed OR 1/2 cup coconut cream + 1/2 cup almond milk
Ground black pepper
1. Peel potatoes and cut into quarters (length-wise and then in half) and rinse well. Then place potatoes and whole (but peeled) cloves of garlic in large pot and cover with at least 1 inch water. Bring to boil over high heat (about 15-20 minutes); reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), about 15-20 minutes more. Thoroughly drain and return to the cooking pot.
2. Mash potatoes with a masher or back of a large spoon, then stir in melted butter (or ghee) until incorporated. Then gently stir in half-and-half (or coconut + almond milk) and salt and pepper to taste.
These are really good plain, but also nice with 1-2 Tablespoons of prepared horseradish or wasabi paste mixed in at the end.
These can easily be prepared 1-2 days ahead and reheated in the microwave.