Since it’s finals week, I decided to make my all-time favorite comfort food: mashed potatoes.

When I’m stressed out and studying is getting me down, I think nothing could be better than a heaping bowl of mashed potatoes smothered with butter. Mmm.

Plus, the best part about mashed potatoes is they are just as delicious as leftovers as they are freshly made.

Here’s a little history of these potatoes. I know I’ve mentioned my father, the greatest cook in the world, before in my columns. Well, this is his recipe again. I had a similar phone conversation this week as I did when I made the meatballs.

Every ingredient depends on another and it’s a whole mathematical mess to figure out how much of each ingredient you actually need. I’m going to attempt to simplify it. It may work, it may. Just know it’s in a simpler form coming from me than my dad. We eat these potatoes at Christmas and Thanksgiving, no more, no less.

It’s a real “Thompson Thanksgiving Food” and we don’t dare ask my dad to make them on any other occasion for fear of ridicule. My dad would also throw some obscenities at the asker; another reason not to pester him about potatoes. That’s why fall quarter is so wonderful: mashed potatoes all the time!

I swear, my dad is a really great and hilarious guy. Don’t get the wrong impression of him.

Mashed potatoes are simple: potatoes, heavy whipping cream, garlic/garlic powered. THAT IS ALL. It’s a breath of fresh air in the cooking department. The potatoes are smooth, textured, moist and filled with garlic love. Ready for some potatoes? Me too.

Gene Thompson’s Mashed Potatoes
Prep time: 15 minutes
Cook time: 20 minutes

1-2 russet potatoes per person eating
1 pint heavy whipping cream
1-3 teaspoons garlic salt
1 clove garlic (optional)

Boil water in a large sauce pan. Clean potatoes thoroughly in the sink if you want to keep the skins; if not, peel the potatoes. Once at a full boil, put the potatoes in and cover with lid. Boil for 20 minutes.

Drain the potatoes and reduce heat to low. While on the stovetop on a low setting, mash the potatoes. Add ¼ cup of heavy whipping cream. The key is to make your potatoes smooth without runny.

Continue to mash and add cream until you are satisfied with the consistency of your potatoes.

Sprinkle on garlic powder and mix well. Enjoy.