Potatoes (Yukon Gold or Russet)Peeled (optional for Yukon Gold) and cut into 1-inch cubes4 lb
Garlic clovesPeeled, boiled together with the potatoes4 cloves
Salt (for boiling water)1 tbsp
Whole milk, heavy cream, or half-and-half¾ cups
Butter½ cup
Extra butter (mixed in for flavor)¼ cups
Salt (to taste)to taste
Black pepper (or white pepper)to taste
ChivesFinely chopped, for garnish~2 tbspest.
Steps
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1
Choose Yukon Gold or Russet potatoes (or a mix of both), peel if desired, and cut into 1-inch chunks for even cooking.
2
Place the potato chunks in a large pot with peeled garlic cloves, cover with about 1 inch of cold water, and add salt. Starting with cold water ensures the potatoes cook evenly inside and out.
3
Bring to a boil over high heat, then boil for about 10 minutes. Test with a fork — if it breaks apart easily, the potatoes are done; if still firm, boil a bit longer.
4
While the potatoes boil, combine the milk (or cream/half-and-half) with butter in a small pot. Heat over medium heat, stirring occasionally, for 3-4 minutes until melted and warm — you don't want to add cold liquid to hot potatoes.
5
Once the potatoes are fork-tender, drain them completely in a colander, then return them to the pot.
6
Return the potatoes and garlic to low heat for a minute or two, stirring gently to steam off any remaining moisture for a purer, richer texture.
7
While still hot, mash the potatoes to your desired texture using a potato masher (or a large fork), working as little as possible to avoid overworking the starch and creating a gummy texture. Keep some lumps if you like. Do not use an electric mixer or food processor.
8
Pour the warm butter-milk mixture over the mashed potatoes and gently fold together with a wooden spoon or spatula, again being careful not to overmix.
9
Taste the mashed potatoes and adjust with an extra pinch of salt if needed. Feel free to stir in extras like additional butter or grated cheese (Parmesan, Romano, or cream cheese) for more flavor.
10
Season with black pepper (or white pepper if you prefer no dark specks), then plate the mashed potatoes, sprinkle with chopped chives, and top with a pat of butter before serving.
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