Serves 1
Directions
- 1Decide between Russet or Yukon Gold potatoes; Russet for fluffy texture, Yukon Gold for creamy, or a 50/50 mix.
- 2If using Russet potatoes, peel them. Yukon Gold potatoes can be left unpeeled.
- 3Cut potatoes into half-inch thick slices by cutting them down the middle, then quartering or cutting into sixths or eighths depending on their size.
- 4Smash four or five cloves of garlic to release their skin and add them to the pile of sliced potatoes.
- 5Place potatoes and garlic into a pot.
- 6Fill the pot with cold water until the water is about an inch or two above the potato pieces.
- 7Add about two teaspoons of salt to the pot.
- 8Place the pot over high heat and bring to a boil, then cook for about 10 minutes or until fork tender.
- 9After about eight minutes, check the potatoes for doneness by fishing some out and slicing them.
- 10Turn off the heat once potatoes are tender.
- 11Drain the potatoes into a colander and then immediately place them back into the pot.
- 12Place the pot over low heat to remove excess water from the potatoes.
- 13Cut one half cup (113 grams) of butter into roughly tablespoon-sized pieces and add it to milk.
- 14Microwave the butter and milk mixture for four minutes to melt the butter and warm the liquids.
- 15Pour the melted butter and warm milk mixture into the pot with the potatoes and gently mix with a wooden spoon.
- 16Mash the potatoes using a potato masher or potato ricer, depending on desired texture, being careful not to overwork them.
- 17Season with freshly cracked black pepper and about half a teaspoon of salt at a time, adjusting to taste (less if using salted butter).
Ingredients
- Russet potatoes
- Yukon Gold potatoes
- 4 or 5 garlic cloves
- cold water
- 2 teaspoons salt
- 0.5 cup butter
- 113 grams butter
- milk
- cream
- half and half
- freshly cracked black pepper
- 0.5 teaspoon salt
Equipment
potcolandermicrowavewooden spoonpotato masherpotato ricerspider
Tips
- If using Russet potatoes, peel them.
- Cut potatoes into half inch thick slices to ensure even cooking and prevent them from absorbing too much water.
- Smash garlic cloves to release oils effectively.
- Always start cooking potatoes in cold water and bring to a boil for even cooking.
- Do not overcook potatoes; they should be fork tender.
- Drain potatoes thoroughly and place them back in the pot over low heat to remove excess water.
- Use warm butter and milk (or cream/half and half) to avoid cooling down the potatoes.
- Do not over-mix mashed potatoes to prevent them from becoming gummy.
- Adjust salt and pepper to taste; use less salt if using salted butter.
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