Cooking whole garlic cloves along with the potatoes mellows their bite into a sweet, gentle garlic flavor that runs all through the mash. Yukon Gold potatoes give a naturally buttery, creamy texture without turning gluey.
Warm the milk and butter before adding them; cold dairy cools the potatoes and keeps them from absorbing it. These are the natural partner for a steak, a roast or a holiday turkey breast.
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
6 cloves garlic, peeled
1 tablespoon kosher salt, for the cooking water
3/4 cup whole milk, plus more as needed
6 tablespoons unsalted butter
Salt and black pepper to taste
2 tablespoons chopped chives (optional)
Instructions
Start cold. Put the potatoes and garlic in a large pot, cover with cold water by 1 inch and add the tablespoon of salt.
Simmer. Bring to a boil, then reduce to a steady simmer and cook until a knife slides easily into the potatoes, 15 to 20 minutes.
Warm the dairy. Meanwhile, heat the milk and butter in a small saucepan until the butter melts. Keep warm.
Drain and dry. Drain the potatoes and garlic well and return them to the hot pot over low heat for 1 minute to steam off excess water.
Mash. Mash with a potato masher or press through a ricer. Stir in the warm milk mixture a little at a time until creamy. Do not use a blender or food processor, which makes potatoes gluey.
Season and serve. Season with salt and pepper, add more warm milk if needed, and top with chives.
Nutrition per serving (estimated)
260Calories
37 gCarbohydrates
4 gFiber
33 gNet carbs
5 gProtein
12 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
