Pounded meat

Ingredients:

• 4 Russet Burbank potatoes, peeled and cut into pieces
• 8 red potatoes, cut into large chunks the same size as Russet Burbank
• 1-2 teaspoons coarse salt
• 3/4 cup reduced-fat sour milk
• 1/4 cup heavy cream
• 6-8 cloves garlic, peeled

Preparation:

1. Place all the potatoes in a large saucepan and cover with cold water. Place over high heat and add 1-2 teaspoons of salt (the water shouldn't be too salty). Cover the saucepan and bring to a boil.
2. Meanwhile, combine the milk and garlic in a small saucepan and bring to a simmer over medium heat. Continue simmering until the potatoes are cooked through.
3. Once the water boils, remove the lid and reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes flake easily when pierced. Drain the water and return the potatoes to the pan. Return the pan to the heat for 30 seconds, shaking to evaporate any remaining water on the surface. Remove the pan from the stove and place it on a towel or trivet. Pour about half the garlic mixture into the potatoes and mash with a potato masher. Taste and immediately check the consistency. If the puree seems dry or flavorless, add more garlic mixture. Do not over-mash the potatoes, otherwise they will turn out gummy rather than fluffy.
4. Serve immediately or garnish with any toppings you like: parsley, finely chopped onion, crumbled bacon, sun-dried tomatoes (if you have dried ones, be sure to soak them first), grated horseradish, horseradish sauce, pesto, fried mushrooms... whatever comes to mind.