Creamy Mashed Potatoes
Ingredients: Yukon Gold or Russet potatoes, garlic, salt, whole milk or heavy cream or half and half, butter · 25 min cook time · 320kcal · $12.50
Ingredients
4pounds Yukon Gold or Russet potatoes, 4cloves garlic, 1tablespoon salt, 0.75cup whole milk or heavy cream or half and half, 0.75cup butter, to taste black pepper, handful chives
Instructions
1. Peel the potatoes if desired and cut them into 1-inch chunks.
2. Place potatoes into a big pot with peeled garlic cloves, a tablespoon of salt, and enough cold water to cover the potatoes by 1 inch.
3. Bring potatoes to a boil on high heat, then boil for about 10 minutes until fork tender.
4. In a small pot, combine the milk or cream and butter, heating over medium heat for 3 to 4 minutes until warm and melted.
5. Drain the cooked potatoes and garlic, then transfer them back into the pot over low heat for a minute or two to steam away excess water.
6. Mash the hot potatoes with a potato masher to your desired consistency while avoiding overworking them.
7. Pour the warm milk and butter mixture over the mashed potatoes and gently mix using a wooden spoon or spatula.
8. Taste the potatoes, add an extra pinch of salt and black pepper if needed, and top with chopped chives and extra butter.
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