Garlic Mashed Potatoes

Name: Garlic Mashed Potatoes
Ingredients: 4 large russet potatoes (about 3 pounds), peeled and chopped into roughly 2-inch dice; 2 tablespoons kosher salt; 4 tablespoons (1/2 stick) unsalted butter, or more to taste; 1 head garlic, cloves peeled and minced; 1/2 cup milk, warmed; Ground black pepper to taste

6 ingredients

12 steps

Ingredients

4 large russet potatoes (about 3 pounds), peeled and chopped into roughly 2-inch dice
2 tablespoons kosher salt
4 tablespoons (1/2 stick) unsalted butter, or more to taste
1 head garlic, cloves peeled and minced
1/2 cup milk, warmed
Ground black pepper to taste

Directions

1

Place the potatoes in a large saucepan.
2

Add the salt and cold water to cover by 1 inch.
3

Bring to a boil over high heat.
4

Reduce the heat to a gentle boil and cook until the potatoes fall apart when poked with a fork, 10 to 15 minutes.
5

Drain the potatoes well and transfer them to the work bowl of an electric stand mixer fitted with the whisk attachment.
6

Meanwhile, melt 2 tablespoons of the butter in a skillet over medium-low heat.
7

Add the garlic and cook gently, stirring occasionally, until softened and very lightly browned, 3 to 5 minutes.
8

Add the garlic-butter mixture to the bowl with the potatoes.
9

Add the remaining 2 tablespoons butter, the warm milk, and the pepper.
10

Mix on medium-low speed until creamy but still chunky, no more than 1 minute.
11

Do not overmix or the potatoes will become gluey.
12

Serve.