1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
salt & pepper
2 TBSP unsalted butter
1/2 cup heavy cream
3 garlic cloves, minced
3 fresh basil leaves, chopped
DIRECTIONS
Place potatoes in a large pot and cover with cold water until the water is about 1-inch above the potatoes. Stir in 1 tsp salt and bring to a boil over medium-high heat. Boil the potatoes until tender, 10 to 15 minutes. Drain the potatoes then transfer them to a large bowl and set aside.
Add the butter and heavy cream to the now empty pot and cook over medium-low heat until warmed through and butter is melted. Take off the heat then stir in the garlic, basil, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
Mash the potatoes well with a potato masher. Stir the cream mixture in with the potatoes. Taste the potatoes and season with additional salt & pepper if necessary.
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