Garlic-Scented Potato Purée

At the Woodland House, we try to grow at least two types of potatoes each year—the red-skinned Désirée variety, which we use to make this super-smooth potato purée, and the blonde Charlotte kind, which we use when we prefer the potatoes to retain some firmness once cooked (as for Gratin Dauphinois). In the middle of the summer, when they’re ready to harvest, we make a family event of it, marveling at how much can grow underground and out of sight. When we