Serves about 8
Get ready for the best garlic mashed potatoes ever! A potato ricer creates the perfect texture for mashed potatoes - after ricing, simply stir in the garlic-infused cream and butter for a creamy, dreamy, buttery experience.
4 lb Yukon gold potatoes, peeled and cut into 1” cubes
4 tablespoons butter
6 garlic cloves, peeled and smashed
3/4 cup whole milk
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
2 tablespoons chives, sliced
1. Add the cubed potatoes to a large pot, and fill with cold water. Sprinkle with a bit of salt and then bring the potatoes to a boil. Reduce the heat to medium, and simmer the potatoes for roughly 20 minutes, or until fork tender.
2. Drain the potatoes in a colander and use a potato ricer to gradually press the potatoes into a large bowl.
3. Meanwhile, heat the butter, garlic, and milk in a small saucepan over medium heat, stirring occasionally for 4-5 minutes until the garlic has infused into the milk and the butter has melted. Strain out the garlic and discard.
4. Add the garlic-milk mixture to the potatoes and stir to blend. Season with salt and pepper. Serve with a garnish of chives.