What better time for mashed potatoes than Thanksgiving?
From Marla in Las Vegas' Potato-Recipe Yahoo! group...
Thanksgiving Mashed Potatoes
2 lbs yukon gold potatoes
1 1/2 cups butter
1 cup chicken broth
1 cup shredded asiago cheese
1/2 cup olive oil
1 lb garlic clove, peeled
The day before dice potatoes. Place them in a bowl with salted cold water and place in the refridgerator overnight.
In an oven safe pan saute olive oil and whole garlic cloves for ten minutes. Season with salt and pepper and roast in the oven at 350 degrees for an additional 15 minutes. Remove from oven and puree garlic and olive oil in blender. Adjust seasonings as needed. (This can also be done one or two days ahead).
The day of your meal drain the diced potatoes and place in fresh cold water with salt. Bring to a boil over high heat. Cook till tender (10 minutes).
Mash with a potato masher. Add enough broth to achieve desired consistancy and fold in butter, garlic paste and cheese. Season to salt and pepper to taste.
source is recipezaar
God Bless, Marla