These garlic mashed potatoes are rich and very tasty! For a creamier texture, use heavy cream in place of the milk. These are also terrific topped with sesame seeds or green onions.
Ingredients
- Yukon gold potatoes, peeled and cut into 1 ½-inch pieces: 2 pound
- garlic cloves, peeled and smashed: 5 piece
- kosher salt: 1 Tbsp
- unsalted butter, cut into 8 pieces, plus more: 0.33333 cup (for serving)
- whole milk: 0.75 cup
- kosher salt: 1 tsp
- ground white pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine potatoes, garlic, and 1 tablespoon of the salt in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, 10 to 12 minutes.
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Drain potatoes and return to hot saucepan. Stir until dry, about 1 minute.
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Add butter, 1 piece at a time, stirring gently until melted before the next addition.
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Using a potato masher, mash in milk until smooth. Stir in 1 teaspoon salt and white pepper.
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Transfer potatoes to a serving bowl and top with more butter, if desired.
