Mashed Russet Potatoes
4 medium russet potatoes
1 tablespoon olive oil
Salt and pepper
3 tablespoons butter plus more for serving
1/3 cup heavy whipping cream
1 clove garlic smashed but whole
Preheat oven to 375°F.
Halve potatoes lengthwise. Lightly coat cut sides of potatoes with olive oil and season with salt and pepper.
Place halved potatoes on a baking sheet, cut side up, and bake for 30 minutes, or until just cooked through.
Meanwhile, in a medium pot, combine butter, heavy cream, and garlic clove and heat just to a simmer. Remove from the heat and cover pot.
Remove potatoes from oven and, using a towel to handle the potatoes, scoop out the centers into a bowl. Fish out garlic clove from cream mixture and discard. Scrape potato flesh into pot with cream mixture and mash together until creamy and almost smooth. (Alternatively, and for a very smooth consistency, pulse mixture in a food processor.)
Season with salt and pepper to taste. Serve with butter.