4 large russet or yukon potatoes, peeled, cut in cubes
6oz. ale - your choice - just not a sweet one
2 bay leaves
¼ lb. butter
½ cup heavy cream
3 cloves roasted garlic
1 tsp. salt/ ½ tsp. white pepper
Place potatoes in pot and cover w/4 oz. of ale and remainder of cold water; add bay leaves and salt; cover and bring to boil, uncover and simmer til tender; remove bay leaves and strain. Mash potatoes w/butter, cream and roasted garlic and remaining ale. Season w/salt and pepper.
YW, guys! It's a great dish for St Patty's day, too!
GB, if you read very carefully in the rather small print (I tried to redo the size, but nothing worked - some tips, maybe?), when you mash the taters, you add the other 2 oz. I should think the cook deserves a whole 'nother bottle, not just a measly 2 oz! :-)