Gimme Your Tots!

For my last birthday, my dearest husband bought me a TON of my favorite food network stars' DVD series.  One of my favorites, who is a little lesser known, is Anne Burrell.  She is hilarious and if you don't know who she is, think about the lady with the crazy bleach blonde pixie hair, whit to kill, and whom often speaks in a growling voice.  Ring any bells?  Okay - just google it.  Anyways, this recipe was on one of the DVDs that I received and although I'm not a huge mash-tater fan, this recipe includes heavy cream so I can only imagine it tasting pretty close to heavenly.  Again, this is for THANKSGIVING, the holiday that exhorts gluttony so just roll with it and repent later.

Ingredients

• 2 pounds Yukon gold potatoes, washed and quartered
• 4 cloves garlic
• Kosher salt
• 1 1/2 cups heavy cream, warm
• 1 stick cold butter, cut into 9 pats

Directions

1. Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. 
2. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. 
3. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.
4. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.
5. While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes.
6. Repeat this process 2 more times until all of the cream and butter has incorporated. 
7. Taste the potatoes for seasoning and add salt, if needed. 
8. Serve immediately or cover with foil and keep warm in an oven on low heat.