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Classic Garlic Mashed Potatoes

496 A Classic Garlic Mashed Potatoes.jpg
496 A Classic Garlic Mashed Potatoes.jpg
496 A Classic Garlic Mashed Potatoes.jpg
496 A Classic Garlic Mashed Potatoes.jpg

Classic Garlic Mashed Potatoes

1.00

There is something truly decadent about silky smooth mashed potatoes laden with garlic, butter and milk. Perfect for Sunday supper or as an accompaniment to your holiday roast, it can be dressed up or down for any occasion.

Yield: 8 – 10 servings

Oven: N/A

Preparation time: 20 minutes

Cook Time: 20 minutes

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6 pounds Yukon potatoes (approximately 9 medium – large potatoes), scrubbed, peeled, quartered

8 garlic cloves, peeled, ends trimmed, left whole

kosher salt, as desired

2 1/2 cups milk or cream, heated to just below simmer – see kitchen note

1/2 cup (1 stick) unsalted butter, melted

Method:

1.   In a large pot, add potatoes and garlic and cover with water ensuring they are completely submerged by at least a few inches. Over medium – high heat, bring to a boil, generously season with salt, slightly cover with a lid, reduce temperature to medium – low and allow potatoes to cook until easily pierced with a fork, approximately 15 minutes.

2.   Strain potatoes, reserving garlic, and return to the dry pot allowing potatoes to dry as the steam escapes.

3.   In a separate medium size saucepan, add milk and butter. Over medium – low heat, bring milk to just below a simmer continue to heat until butter has melted.

4.   Add half the milk and butter mixture to the potatoes and using a potato masher, mash the potatoes until smooth. Continue to add warm milk and melted butter until desired creaminess. Alternatively, before you add the milk, pass the potatoes through a ricer or food-mill for an even smoother consistency.

5.   While the potatoes are still hot, adjust seasoning to taste with salt as desired.

 

Kitchen Note:  If you want a richer potato, use heavy cream. For a “lighter” variety, use 2% or whole milk.