Ingredients
Scale
- 3 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 6 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup whole milk (warmed)
- 1 teaspoon salt (plus more for boiling water)
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, finely chopped (optional garnish)
Instructions
- Place the potato chunks in a large pot. Cover them with cold water by at least an inch. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer for 15 to 20 minutes. The potatoes are ready when they are fork-tender.
- While the potatoes boil, melt the butter in a small saucepan over medium-low heat. Add the minced garlic. Cook for 2 to 3 minutes until the garlic is soft and fragrant. Do not let the garlic brown.
- Drain the cooked potatoes thoroughly in a colander. Return the potatoes to the hot pot.
- Mash the potatoes using a potato masher or a ricer until no large lumps remain.
- Slowly pour in the garlic butter and the warm milk. Stir with a large spoon or whisk until the potatoes are creamy and smooth.
- Season with salt and black pepper. Taste and add more seasoning if needed.
- Transfer to a serving bowl and garnish with fresh parsley if desired. Serve immediately.
- Cook Time: Not specified