Ingredients
Equipment
Instructions
- Peel the potatoes and cut into evenly sized pieces, about 1½ inches across. Put them in a large saucepan with the garlic and enough cold water to cover by about an inch.
- Bring to a boil, then reduce to a steady simmer. Cook for about 20–25 minutes, or until the potatoes are easily pierced with a fork. Large pieces may take longer.
- While the potatoes cook, gently warm the milk and butter in a small saucepan until the butter melts. Do not boil.
- Drain the potatoes and garlic well. Return to the warm pot over low heat for about 1 minute, stirring gently, to release excess moisture. Remove from the heat and mash with a potato masher or ricer.
- Stir in the warm milk mixture a little at a time, using only as much as needed. Season with salt and pepper. Avoid a blender or food processor and stop mixing once smooth; overworking can make potatoes gluey. Serve warm.
Nutrition
Notes
Yield: Eight side portions from 3 pounds of potatoes. Portion sizes vary with the rest of the meal.
Milk: The full 1½ cups may not be needed. Add gradually; potato variety and moisture affect how much they absorb.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat with a little milk, stirring, until leftovers reach 165°F. Contains milk.
