If I weren't lucky enough to know about the sumptuously heady Garlic Mashed Potato Recipe developed by my gourmet sister, Joy Zacharia, R.D., I'd tell you how I do them, all smashed together, without the benefits of a well-thought out recipe. Most likely I would tell you to heat 4 quarts of water to a rolling boil and scrub 6-8 large potatoes. I wouldn't peel them, because I love the flavor and the fiber, as well as the nutty color, but that's a matter of taste. I'd cook the potatoes on a high heat for about a half hour, or until a skewer goes right through. In the meantime, I'd place a whole bulb of garlic wrapped in aluminum foil in the oven at 375 degrees for 45 minutes, then drain the potatoes, place in a large mixing bowl and squeeze in each roasted garlic clove. I'd add a half stick of butter and a cup of half and half, as well as a teaspoon of salt and lots of pepper as well as a pinch of nutmeg. Then, mash the heck out of them, (Chef-Jean Pierre highly recommends processing through a potato ricer for the smoothest texture) scoop into a saucepan, heat back up until steaming and eat a bowlful before anyone could catch me.

That's just my idiosyncracy. But for you, I would suggest the delicious recipes below. I'm fond of the Southern Living version, not just because my sister, Joy Zacharia, R.D., developed it as assistant food editor. It's light and sensuous. I would also watch the video featuring Chef Jean-Pierre for technique or a garlic mashed potato throwdown. Actually, if I weren't trying to go down a few dress sizes, I would systematically prepare each recipe on this page night after night, because after love and dancing, there's nothing like a creamy, comforting, savory, dish of garlic mashed potatoes. Oh, Joy!

A soft, heady, party in the mouth experience. Recipe developed by Joy Zacharia, R.D.

Ingredients

• 8 baking potatoes, peeled and quartered (about 4 pounds)
• 1 3/4 teaspoons salt, divided
• 1/2 cup butter, softened
• 3/4 cup half-and-half
• 3 large garlic cloves, pressed
• 1/2 teaspoon ground white pepper
• 1/4 cup chopped fresh parsley

Preparation

1. Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven or stockpot; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
2. Beat potatoes, remaining 3/4 teaspoon salt, butter, half-and-half, garlic cloves, and white pepper at medium speed with an electric mixer until smooth. Stir in parsley.

Yield

Makes 8 servings