Mashed Potatoes

Peel 5 pounds of Yukon Gold potatoes. Cut into uniform pieces about 3/4 inch thick so they cook evenly.

Place potatoes in a large pot. Crush 8 cloves of garlic and add them to the pot with the potatoes.

Fill with cold water to just below the rivets/handles of the pot — do not overfill (too much water can over-mush the potatoes).

Add generous pinches of salt to the water (at least 3 big pinches). Bring to a boil on high heat, uncovered (covering causes starch to overflow).

Boil for about 30 minutes until fork-tender — a fork should go in with only slight resistance.

Drain potatoes and garlic through a colander.

Using a potato ricer, press the potatoes and garlic through in batches back into the empty pot. (Alternatively, use a potato masher for a chunkier texture.)

While potatoes are still hot, add 2 sticks of unsalted butter. Stir to melt.

Add about 8 ounces of cultured sour cream (half the container). Stir to incorporate.

Stream in the heavy cream gradually, stirring constantly. Start with half, then add more as needed — the potatoes will absorb more than you expect. Use the entire pint if needed.

Season with white pepper to taste. Taste for salt — the salted cooking water should have seasoned them well.

Stir vigorously until smooth and creamy.