I am including this new hack of the side dish served with some entrées at The Cheesecake Factory because it is the perfect companion for the much improved Chicken Madeira recipe (that I’ve included here) or as a side for just about any dish you’re cooking tonight. Because the skin on red potatoes is so thin, you save time by not having to peel them. I like that. Just quarter the potatoes, boil until tender, mash ’em up, add the remaining ingredients, and cook until hot.

2 pounds red potatoes, quartered
¼ cup (½ stick) unsalted butter
1 teaspoon minced garlic
⅔ cup heavy cream
1 teaspoon salt
1 teaspoon ground black pepper

Cooking method

1-Drop all of the quartered potatoes in a 3-quart saucepan of boiling water over medium heat and cook for 25 to 30 minutes, until tender when stuck with a knife. Drain the potatoes.

2-Pour the potatoes into a large mixing bowl and mash them well with a potato masher.

3-Rinse out the saucepan. Add the butter to it and place it over medium/low heat. When the butter has melted, add the minced garlic and cook for 2 minutes.

4-Add the potatoes back to the saucepan with the butter and garlic. Stir in the cream, salt, and pepper and cook, stirring often, until the potatoes are hot, about 10 minutes.

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