1 1/4 cups whole milk or half and half

Salt and white pepper

1. Bring a large pot of water to a boil. Add potatoes, garlic and salt. Simmer, partially covered, until the potatoes and garlic are fork tender, about 15 to 20 minutes.

2. Drain potatoes in a colander and return to them to the pot. Dry the potatoes over high heat, tossing them until all the moisture is evaporated, about 1 to 2 minutes.

3. Transfer the potatoes to a large bowl. Immediately mash the potatoes with a potato masher or whip with an electric mixer.

4. Heat the butter, oil and milk together in a medium saucepan over medium heat until the butter has melted.

5. Add the heated mixture to the potatoes and whip them with an electric mixer or wire whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed.

6. When the liquid is absorbed, add salt and pepper along with any desired flavorings and taste for seasoning. Transfer to a serving bowl and serve immediately.

Advance preparation: The mashed potatoes may be prepared up to 8 hours head, covered and kept at room temperature. Reheat gently in the top of a double boiler over medium heat. Add extra milk as needed. You can also keep the potatoes warm on low in a double boiler or slow cooker. Taste for seasoning just before serving.

Onion, Prune and Chestnut Compote

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