Creamy Garlic Mashed Potatoes

Ingredients

• 2 pounds Yukon Gold potatoes (900 g), peeled and cut into even 1-inch chunks
• 5 garlic cloves, peeled
• 1 tablespoon fine salt, for the cooking water
• 6 tablespoons unsalted butter (85 g), divided
• 3/4 cup whole milk (180 ml), plus a little if needed
• 1/2 teaspoon fine salt, for seasoning, plus more to taste

Method

1. 01

   Put the potato chunks and peeled garlic cloves in a large saucepan. Cover with cold water by about 1 inch and add the tablespoon of salt. Bring to a boil, then reduce to a steady simmer. Cook for 15–20 minutes after the water begins to simmer, until a knife slips easily through the largest pieces.

2. 02

   While the potatoes cook, warm the milk and 5 tablespoons of the butter in a small saucepan over low heat until the butter melts. Do not boil. Drain the potatoes and garlic well, then return them to the empty warm pan over low heat for 1–2 minutes, shaking gently to remove surface moisture.

3. 03

   Remove the pan from the heat. Mash the potatoes and garlic with a hand masher, or pass through a ricer. Fold in the warm butter and milk gradually, using only enough to reach your preferred texture. Add the measured seasoning salt, taste, and add more if needed. Avoid a blender or food processor, which can make potatoes gluey.

4. 04

   Transfer to a warm serving bowl and add the remaining tablespoon butter on top. Serve promptly. The garlic cooks alongside the potatoes for a gentle flavor rather than a sharp raw bite; mash it thoroughly so no whole cloves remain.

5. 05

   Refrigerate leftovers within 2 hours in a shallow covered container for up to 4 days. Reheat gently with a splash of milk, stirring frequently, until the center reaches 165°F (74°C). Freeze in portions for up to 1 month; the texture may be slightly less smooth after thawing.