Ingredients
- 4 pounds potatoes russet or Yukon Gold
- 3 cloves garlic optional
- 1 cup milk or cream
- 1/3 cup salted butter melted
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Peel and quarter the potatoes, then place them in a large pot of cold water. Give them a quick rinse to wash off the starch on the surface of the potatoes, drain the water, and refill the pot with more cold water. Make sure the potatoes are fully submerged by 1 inch of water. Add two large pinches of salt to the water.
- If desired, add the garlic cloves to the pot. Bring the water to a boil and cook the potatoes uncovered for about 15 minutes, or until they are fork-tender. Drain the potatoes using a colander or fine mesh sieve, and leave the potatoes to steam for a few minutes to remove any excess water.
- While the potatoes are steaming, gently heat the milk on the stovetop or in the microwave until it is warm but not boiling.
- Return the drained potatoes to the pot. Add the melted butter and start mashing the potatoes. Gradually pour in the warm milk, mashing well between each pour, until you reach the desired creamy consistency.
- Season the mashed potatoes with salt and pepper to taste. Serve them hot and enjoy the comfort of this classic side dish.
