My brother made Garlic Potatoes similar to this recipe for Thanksgiving a couple of years ago, as an alternative to the regular mashed potatoes we also served, and I think he put a little more garlic in the bowl than he should have. They were still good, if a little strong, so make sure you're accurate with the amount of garlic you put in. And make sure you have some Listerine pocket strips or gum in your pocket. You don't want to be talking to friends and family with garlic breath all afternoon.
4 lbs. red-skinned potatoes, quartered, unpeeled
1/2 unsalted butter, cut into pieces
1 cup chopped onion
3 tablespoons of chopped garlic
1 cup whipping cream
Boil potatoes in large pot, drain, put back in pot. Melt butter in large skillet. Add onion and saute. Add garlic and saute until tender. Add this onion and garlic to potatoes. Add cream and the rest of the butter. Mash. Add salt and pepper if you want.
This recipe says to leave the skin on, but I've always made mashed potatoes with the potatoes peeled, so I'm not sure if that's an important difference or not.
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