Ashed-Mashed Potatoes

This recipe is not exact.  Eyeball the ingredients until it has the right consistency.


8 c potatoes
4 Tbsp salt
1 stick butter
10 cloves garlic
1 & 1/2 c cream
1 & 1/2 c milk
1/4 c parsley


Peel the potatoes or wash them and leave the peel on if you'd like skin in the mashed potatoes.  Cut potatoes into bite-sized pieces.  Boil in large pot (water should be as salty as salt-water) until potatoes are very soft and easy to mush.

In saucepan melt butter with garlic.  Add cream and milk until simmering, and then add parsley.

Mash the potatoes until smooth.  Add the liquid a little at a time until you reach the right consistency, adding a little cream and milk if it needs more.