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Creamy Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes

These mashed potatoes are fluffy and creamy at the same time, flavored with garlic that has been gently simmered in the milk and butter so it turns sweet and mellow rather than sharp. They are made with Yukon Gold potatoes, which have a naturally buttery taste and a texture between floury and waxy that mashes beautifully.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 2-inch chunks
  • 1 tbsp salt for the cooking water
  • 1 cup whole milk
  • 5 tbsp unsalted butter
  • 4 cloves garlic peeled and lightly smashed
  • 1/4 cup sour cream or plain Greek yogurt optional, for tang
  • 1 tsp salt plus more to taste
  • 1/4 tsp black or white pepper
  • 2 tbsp fresh chives finely sliced, for serving

Method
 

  1. Put the potatoes in a large pot and cover with cold water by an inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a steady simmer.
  2. Cook until a knife slides through the chunks with no resistance, 15–20 minutes.
  3. Meanwhile, combine the milk, butter and smashed garlic in a small saucepan. Warm over low heat for 10–15 minutes without boiling, until the garlic is soft. Remove the garlic, mash it with a fork and return it to the pan, or discard it for a milder flavor.
  4. Drain the potatoes well and return them to the hot pot. Set over low heat for 1–2 minutes, shaking the pot, to steam off excess moisture.
  5. Mash with a potato masher or pass through a ricer. Pour in the warm garlic milk in two or three additions, stirring gently with a spatula until smooth and creamy. Fold in the sour cream if using.
  6. Season with salt and pepper, top with chives and serve hot.

Notes

  • Never use a blender or food processor; the fast blades break the starch cells and turn potatoes gluey.
  • Cut all the chunks about the same size so they cook evenly.