Garlic Mashed Potatoes

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Prep Time 10

Cook Time 20

Total Time 30

Servings 6 servings

Calories 300

Ingredients

3 lbs Yukon Gold potatoes, peeled and cubed
6 tbsp unsalted butter
3/4 cup whole milk or heavy cream, warmed
4 cloves garlic, minced
Salt and white pepper, to taste
Fresh chives or parsley, for garnish

Instructions

Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes, until fork tender.
While the potatoes cook, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Do not brown.
Drain the potatoes well and return them to the pot over low heat for 1 minute to evaporate excess moisture.
Mash the potatoes with a potato masher or ricer until smooth.
Pour in the garlic butter and warm milk or cream. Stir gently until combined and creamy.
Season with salt and white pepper to taste. Garnish with fresh chives or parsley and serve immediately.

Notes

Yukon Golds are naturally buttery and creamy; russets work too but need a lighter hand. Don't overmix or the potatoes turn gluey. Always warm the dairy first so it doesn't cool the potatoes. For deeper flavor, use roasted garlic instead of sauteed. Keep warm in a slow cooker on LOW for up to 2 hours.