MASHED POTATOES are always popular, and this version, with its added delicate flavor of garlic, never fails to delight.
A classic French purée of potatoes is first dried by being stirred over heat before it is moistened with milk or cream and enriched with butter. Although delicious, I prefer to save all those calories for dessert. The following recipe uses only the flavorful cooking water to produce a light and healthful purée that can be consumed without guilt. When the flavor of garlic does not complement the rest of your meal, simply omit it.
If preparing the potatoes in advance, cover the surface with plastic wrap or a little milk to prevent them from drying out. Keep warm or reheat in a water bath (bain-marie) to prevent the potatoes from scorching on the bottom of the pan.