This years most popular way to serve mashed potatoes. Obtained from Butter the Natural Choice
Serves 6-8

2 1/2 lbs Russet potatoes (about 5 large), pared, cut into chunks 1.l kg.
6 Large cloves garlic, peeled 6
1/3 cup Half-and-half or milk, warmed 75 mL
1/2 cup Butter (1 stick), softened 125 mL
1 tsp Salt 5 mL
1/4 tsp Freshly ground pepper 1 mL
Snipped Chives (optional)

In large saucepan, cook potatoes and garlic in boiling salted water until tender, 10 to 15 minutes. Drain well and return to pan. Shake pan over low heat to dry potatoes of excess moisture. Add butter and cream to pan. Mash by hand or with electric mixer. Beat in salt and pepper. Transfer to serving dish. Dot with additional butter and sprinkle with chives, if desired.

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