Riddles Penultimate, founded by Andy Ayeres, was a great place to go. A three ring binder wine list, great service, and a fabulous kitchen. Today Three Kings occupies Riddles space in the Delmar Loop.

Garlic Mashed Potatoes was their signature dish. Every inch as good as something with a ton of butter, heavy cream, and garlic should be. I was given a hand written copy of the recipe who got it from Ayers as a closely held family secret. Well… it turns out the “family secret” was published in the newspaper in 1999.

Ingredients

• 2 1/2 lb red potatoes
• 1 1/2 cups half-and-half
• 3 cups heavy (40 percent) whipping cream
• 1 1/2 oz (about 2 Tbsp plus 2 tsp) minced fresh garlic
• 1/2 tsp salt
• 1/2 tsp ground white pepper

Preperation

Preheat oven to 400 degrees. Butter a 9-by-13-inch casserole.

Wash and peel potatoes. Slice 1/4 inch thick

Combine potato slices, half-and-half, cream, garlic, salt and pepper in saucepan. Bring to a boil over high heat. Reduce heat to a simmer, cook for 6 to 8 minutes.

Pour potatoes and sauce into prepared dish. Bake until potatoes are soft, about 45 minutes.

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