- 4 pounds red-skinned potatoes, unpeeled, quartered
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup finely chopped onion
- 3 tablespoons finely chopped garlic
- 1 cup whipping cream
Preparation
Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot.
Meanwhile, melt 1/4 cup butter in large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté until tender, about 3 minutes.
Add onion-garlic mixture to potatoes. Add cream and remaining 1/4 cup butter; mash coarsely. Season to taste with salt and pepper and serve.
Happy Thanksgiving everyone!
