Dear Mashed in Vail,
I start with one medium to large potato per person, then I add two more for the pot.
Chef Rouler’s Mashed Potatoes
3-5# Potatoes, cubed and boiled in salted water until fork tender.
1 whole bulb of roasted garlic *
1/4# Butter (one stick)
Half&Half or Milk 1/2-1 Cup
Salt & Pepper. Seasonings: BAM, Onion or Garlic powder. Can add sour cream but it will add moisture to mix so do before you add Half&Half.
Mash cooked potatoes with a whole bulb of roasted garlic and one stick of butter. Salt &Pepper to taste. TASTE. Add enough Half&Half (milk) to make light and fluffy. TASTE. Can adjust seasoning with more Salt&Pepper, BAM, Garlic or Onion powder. TASTE. When in doubt, add a little more salt. Potatoes love salt !!!
* Roast Garlic.
Take one whole bulb of garlic and remove the top 1/4 of the bulb to expose the pulp. Place bulb in ceramic ramekin with 1 Tbsp of water. Drizzle Olive oil over bulb and season with Salt and Bam. Cover with SaranWrap. Microwave 1-2 minutes until cloves are tender. OVEN: Place in baking dish, cover with foil , ( can just wrap bulb in Foil in needed) water and seasoning, bake for 1 hour at 350.
Cloves are done when they are tender enough to squeeze pulp out of bulb. Mash with fork and set aside for later use.