Notes: Stu Revak of Livermore, California, seasons fluffy mashed potatoes with sautéed onion and garlic. If making up to 1 day ahead, cool, cover, and chill. Reheat, covered, in a microwave-safe container in a microwave oven on full power (100%), stirring every 2 minutes, until hot, 5 to 7 minutes. Or bake, covered, in a shallow 1 1/2- to 2-quart casserole in a 325° oven (350° if baking with a turkey at that temperature), stirring once after 30 minutes, until hot in the center, 40 to 50 minutes total.
1/3 cup chopped onion
2 tablespoons minced garlic
2 tablespoons olive oil
3 pounds russet potatoes
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup whipping cream
2 tablespoons butter or margarine
1 to 2 tablespoons milk (optional)
Salt and pepper
How to Make It
In a 5- to 6-quart pan over medium-high heat, stir onion and garlic in oil until limp, about 5 minutes. Scrape into a small bowl.
Pour 1 quart water into the 5- to 6-quart pan (no need to wash pan) and bring to a boil over high heat.
Peel and rinse potatoes; cut into 1-inch chunks. Add potatoes to boiling water; cover and return to a boil, then reduce heat to medium and simmer until potatoes mash easily, 8 to 10 minutes. Drain potatoes and return to pan.
Add onion mixture, sour cream, mayonnaise, cream, and butter to potatoes. Mash with a potato masher or an electric mixer until mixture is as lumpy or smooth as you like, gradually beating in enough of the milk to reach desired consistency. Add salt and pepper to taste.