Mashed Potatoes

In a pot, add beef broth and garlic and bring to a boil.

Peel the potatoes, and then add them to the pot while the broth is heating up. The broth should be 1-2” above the potatoes.

Boil for 15 minutes until potatoes are very soft and easy to poke through.

Drain but reserve about a cup of the broth or use broth for gravy.

Leave in the colander to steam dry for 3 minutes.

Meanwhile, melt butter in a saucepan over medium high heat. Add cream and milk, heat until just before simmer - do not let it boil. Remove from the stove.

Add hot milk mixture, ½ tsp salt and ¼ tsp pepper. Gently stir until mixed through. If it’s dry, add some of the beef broth.

Taste for salt and pepper, add more if needed.

Transfer into a serving bowl. Pour gravy over it and serve immediately with anything and everything!