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Garlic Mashed Potatoes

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Recipe by: Chef John V. History: This was the most popular potato dish served in my former restaurant. We nicknamed it GMP!
description: Mashed red skin potatoes, (skin on), with garlic, butter, nutmeg and cream.
Serving size: 6-8
Preparation time: about 50 minutes


3 lbs. red skin potatoes, well washed, dark spots cut out and cut into 2 inch chunks
6 quarts spring water, not chlorinated tap water, it really affects the taste
1 tbsp. kosher salt
1/4 lb. unsalted butter
1 tbsp. fresh peeled and chopped garlic
1/2 tsp. ground nutmeg
1 tsp. ground white pepper
salt to taste
1 cup heavy cream
1 cup light cream
milk as needed --- to lighten the mashed potatoes if you want them to be less stiff
2 tablespoons unsalted butter for the top


Wash the potatoes very well and cut away any black spots, don't peel them leave the skin on. Cover with cold spring water 2 inches above the potato level and add the salt. Bring to a boil, reduce the heat and cook on low until tender, about 35-40 minutes. Drain in a colander for five minutes so that they are well drained and dry. While draining melt the ' pound of butter with the garlic over low heat---don't let the garlic brown. Return the potatoes to the pot and add the butter mixture, cream and seasonings. Mash as you would regular mashed potatoes. One exception is that you want the mixture to have some lumps and of course the skins. If you like them softer, just add some milk and then smooth off the top and scrape down the sides of the pot. Place 2 tablespoons of butter in top and let it melt. Turn the heat to low and let mixture re-warm covered for 3-4 minutes. Serve as you like! A nice touch and a point of conversation is to sprinkle each portion with some crushed potato chips, fresh chopped chive are a nice touch too!

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