We all have our little secrets — and here’s mine: I’ve never liked mashed potatoes. That is, until I started making them myself. This recipe is my favorite for mashed potatoes and I will happily eat them without gravy. They are smooth and delicious, and you can taste the garlic, but it’s not overpowering. Perfect mashed potatoes!
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 2 tablespoons butter
- 8 (whole) garlic cloves
- 1 1/8 cup milk (I add anywhere from 1 1/8 to 1 1/4 cups of milk)
- salt and pepper to taste
Start with a pot of cold, salted water, and add potatoes and peeled (whole) garlic gloves. Bring to a boil and cook until potatoes are tender but still firm, about 15 minutes.
When they are tender, drain them in a colander and let them STEAM (5 minutes minimum, 10 minutes if you can wait). The more steam is gone, the more the potatoes will absorb the milk.
While the potatoes are steaming, heat the butter and milk in the same pot you cooked the potatoes in. Avoid bringing the milk to a boil; you just want to make sure the milk and butter are warm. Add the steamed potatoes and mash and season. (Note that if you haven’t let the potatoes steam, they will not absorb nearly as much milk and you will need to adjust as appropriate to compensate.)