Name: Garlic Mashed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 4 pound Yukon Gold potatoes (peeled and cut into 2-inch chunks); 8 clove garlic (peeled); 1 tablespoon kosher salt (for the cooking water); 1 cup whole milk; ½ cup heavy cream; 8 tablespoon unsalted butter (cut into pieces); 1 teaspoon kosher salt (for seasoning, plus more to taste); ½ teaspoon black pepper; 2 tablespoon fresh chives (chopped)

Instructions

Boil
Boil:
Place 4 pounds potato chunks and 8 peeled garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt and bring to a boil, then simmer for 15 to 18 minutes, until a fork slides through the potatoes easily.
Warm the dairy
Warm the dairy:
Meanwhile, warm 1 cup whole milk, ½ cup heavy cream, and 8 tablespoons butter in a small saucepan over low heat until the butter melts.
Dry the potatoes
Dry the potatoes:
Drain the potatoes and garlic well, return them to the hot pot, and stir over low heat for 1 minute to cook off excess moisture.
Mash
Mash:
Mash the potatoes and garlic with a potato masher or ricer. Gradually stir in the warm milk mixture until creamy, then season with 1 teaspoon kosher salt and ½ teaspoon black pepper, adding more salt to taste.
Serve
Serve:
Spoon the garlic mashed potatoes into a serving bowl, top with a pat of butter, and sprinkle with 2 tablespoons chopped chives.

Tips

Start the potatoes in cold water so they cook evenly from the outside in. Never use a blender or food processor, which turns mashed potatoes gluey. Warm dairy absorbs better than cold and keeps the mash fluffy.

Storage

Make ahead: refrigerate mashed potatoes for up to 2 days, or keep them warm in a slow cooker on LOW for up to 4 hours. Reheat with a splash of milk. They freeze for up to 2 months.