Garlic mashed potatoes
Small-diced Yukon Golds boiled with whole garlic cloves, then mashed with warm butter and milk until creamy. Real mashed potatoes in 20 minutes.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 260 kcal
Ingredients
Method
Bring about 2 quarts of water to a boil in a kettle or covered pot. Meanwhile cut the potatoes into small 3/4-inch cubes; leave the thin skins on, or peel them first if you prefer them perfectly smooth (add a couple of minutes).
Put the potatoes and garlic in a large saucepan, pour over the boiling water to cover by an inch, add the tablespoon of salt and bring back to a boil over high heat. Simmer briskly until a knife slides into the potatoes with no resistance, about 10 minutes.
While they cook, warm the butter and milk together in a glass measuring cup in the microwave until the butter has melted.
Drain the potatoes and garlic well, then tip them back into the hot pan over low heat for 30 seconds to steam off excess water.
Mash until smooth, garlic and all, then stir in the warm butter and milk. Season with salt and pepper, add another splash of milk if you want it looser, and scatter with chives.
Tips
- Cutting the potatoes small is what gets them tender in about 10 minutes. Bigger chunks will need 18 to 20.
- Warm the milk and butter first: cold dairy makes mash gluey and lukewarm.
- For extra-smooth mash, push the potatoes through a ricer instead of mashing.
