...over at The Corner. Just Control-F "Cranberry." (If you're reading this in the (more distant) future, go back to the November 24th, 2004 archives.)

In the meantime, I'm appalled that Jane Galt peels her mashed potatoes.

Yea I wouldn't recommend using Yukon Gold potatoes for mashed potates. They lack the flavor and texture of a waxy red potato and the fluffy texture of a mealy Russet potato. Therefore the hybrid Yukon potato is best reserved for a Gratin style dish.

Also I noticed that she says to get the cream piping hot. One must be very careful when heating up creams and milk as they will very easily boil over if you don't watch them closely.

For my Garlic mashed potatoes I usually use a combination of 2 Russet's to every 1 red waxy potato. Note that the term, 'new potato' does not necessarily relate to just red potatoes hence the term is really applied to any young, small potato. I peel the Russet potatoes to get the nice velvety fluffy texture and I wash very well but leave the skin on the red potatoes to give a contrasting flavorful chunky texture that I can actually chew into. Cut the red potatoes into 4 quarters and slice the russet potatoes thinly. Remember to salt your water thoroughly before cooking because potatoes are very hard to incorporate salt into after they have cooked. Don't boil the potatoes into oblivion either, just enough to where they start to crush between your tongs. Usually once the water comes to a boil they will be done very shortly after, reduce your heat since a hard rolling boil can water log the potatoes and therefore cook much of the flavor out.

For the garlic sauce I use a 1 to 1 ratio of butter milk and whipping cream with a couple of good size handfuls of whole peeled garlic cloves. Don't worry, your not actually going to put the whole garlic peices into the potatoes you just want to get the essence and oils from the cloves to permeate the dairy. You will probaby want to make about a 1/4 cup of mixture for every pound of potato. Put this into a pot and simmer slowly for about 15 minutes while the potatoes are cooking and till the garlic starts to get soft. When the potatoes are done drain off the water, pound the garlic in the dairy sauce a couple of times with your potato masher to help break them open a tad. Then pour desired amount of the liquid into potatoes as you mash with your $1.00 potato masher till you obtain a good mixture. Don't over mash your mashed potatoes, you just want to get the garlic sauce incorporated and break down the potatoes into a nice chunky texture that will stand up on its own when plated.