Dreamy Mashed Potatoes

Ingredients

• 3 pounds russet potatoes, peeled and cut into large cubes

• 1 stick + 2 tbsp unsalted butter, divided

• 1 tablespoon caramelized garlic olive oil

• 3/4 cup heavy cream

• 1 teaspoon salt, plus more to taste

Instructions

1. Add potatoes to a medium pot and fill with water, making sure all potatoes are covered. Season water liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 20 minutes.

2. Melt 1 stick of butter with the caramelized garlic olive oil on a low heat in a small saucepan.

3. Drain potatoes, making sure to get rid of excess moisture. VERY IMPORTANT! I like to let them drain for a few minutes in the colander and then blot them with a dry paper towel.

4. While potatoes are still hot, pass through a ricer or a food mill and add back to the same pot you cooked them in.

5. Pour in warm melted butter and oil. Use a spoon to fold the potatoes and fat together. Season to taste with salt and pepper.

6. In a mixing bowl, using a hand mixer, whip the heavy cream until stiff peaks are reached. Fold the whipped cream into the mashed potatoes.

7. Transfer to serving dish. Melt remaining two tablespoons of butter and pour over potatoes. Sprinkle chopped parsley.