From Culinary School of the Rockies

Mashed potatoes are best made with russet (Idaho) potatoes, and are one of those simple yet elegant dishes that require attention to technique if they are to be first-rate. Use a food mill or ricer before mashing to avoid heavy, lumpy potatoes. Do not mash them in the food processor.

Serves 8 – 10


-3 pounds medium sized russet potatoes, all of a similar size

-2 teaspoon salt

-3/4 cup milk

-6 tablespoons butter

-Salt and freshly ground pepper to taste

-1 head of garlic, unpeeled

-2 teaspoons olive oil

Preheat oven to 350° F.

1. Peel the potatoes, cut in even size chunks and put in pan of cold water. Bring to boil
over high heat. Add salt. Turn heat down, cover and simmer slowly for 15-25
minutes, or until tender when pierced with a fork. Drain in a colander.

2. While the potatoes are cooking, sprinkle the garlic with olive oil, cover with foil, and
place on a pan or in a garlic baker. Bake for 30-45 minutes, or until tender when
pierced with the tip of a sharp knife. Remove from the oven and let cool. Peel the
garlic and mash with a fork.

3. Dry out the pot in which the potatoes were cooked. When the potatoes are cool
enough to handle, press them through a ricer or food mill, and place them back into
the pot.

4. In a small saucepan, combine butter and milk and bring almost to a boil. This can be
done in a microwave.

5. Set potatoes over lowest possible flame and gradually add the milk/ butter mixture,
gently mashing with a potato masher or large fork. They should hold their shape
firmly on a spoon.

6. Add roasted mashed garlic. Combine steadily for about a minute to fluff, season to
taste with salt and pepper, then cover the pot and let potatoes stand over a very low
flame for 3 minutes. This process makes them lighter. Serve at once or set over
almost simmering water. Try to hold no longer than 40 minutes before serving.