Creamy Garlic Mashed Potatoes
How to make creamy garlic mashed potatoes
Servings: 4 hungry people
Equipment
- 1 large pot
- 1 potato masher
Ingredients
- 2 pounds Yukon Gold potatoes about 5 medium
- 4 cloves garlic peeled
- 1 cup whole milk warm
- ½ cup unsalted butter (1 stick) cut into pieces
- 1½ teaspoons kosher salt plus more for boiling the potatoes in
- freshly ground black pepper to taste
Instructions
- Peel and cut potatoes into chunks (about 2-inch pieces). Rinse under cold water to remove excess starch.
- Place potatoes and garlic in a large pot. Cover with cold water by 1 inch. Add a generous pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender, 15–20 minutes.
- Drain well and return potatoes and garlic to the pot. Let steam off for 1–2 minutes to dry them slightly.
- Mash using a potato masher or ricer until the mixture is smooth.
- Stir in the butter until it is melted and fully absorbed.
- Slowly add warm milk, stirring gently until creamy.
- Season with salt and pepper to taste.
Notes
Optional Add-ins
Sour cream or cream cheese for extra richness
Chives or parsley for a fresh finish