Ingredients
Scale
- 3 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 6 cloves garlic, minced or pressed
- 1/2 cup unsalted butter, softened
- 1 cup whole milk or heavy cream
- 2 teaspoons sea salt (plus more for boiling water)
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh chives or parsley, finely chopped (optional garnish)
Instructions
- Place the potato cubes in a large pot and 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, or until the potatoes are very tender when pierced with a fork.
- While the potatoes boil, place a small saucepan over low heat. Add the milk (or cream), butter, and minced garlic. Heat slowly until the butter melts and the mixture is warm. Do not let it boil.
- Drain the cooked potatoes thoroughly in a colander. Return them to the warm pot and let them sit for a minute to allow any remaining steam to escape.
- Use a potato masher or a ricer to crush the potatoes until no large lumps remain.
- Slowly pour the warm milk and garlic mixture into the potatoes. Stir gently with a wooden spoon or spatula until the liquid is fully absorbed and the potatoes are creamy.
- Season with salt and black pepper. Taste and add more seasoning if needed.
- Transfer the potatoes to a serving bowl and garnish with fresh chives or parsley if desired. Serve immediately.
- Cook Time: 30 minutes