Garlic Mashed Potatoes

Instructions

1. 1

   Place the Yukon Gold Potatoes chunks and smashed Garlic cloves in a large Pot. Cover with cold water by at least 1 inch and add a generous pinch of Kosher Salt (about 1 tablespoon). Starting in cold water ensures the potatoes cook evenly all the way through.

2. 2

   Bring the Pot to a boil over high heat, then reduce to a steady simmer. Cook until the Yukon Gold Potatoes are completely tender and a fork slides in with no resistance, about 18–22 minutes.

3. 3

   While the potatoes cook, warm the Heavy Cream and Milk together in a small Saucepan over low heat, or microwave in a Measuring Cups for about 60 seconds.

4. 4

   Drain the Yukon Gold Potatoes and Garlic thoroughly in a Colander, then return them to the hot Pot. Shake the pot over low heat for 1–2 minutes to evaporate any remaining moisture.

5. 5

   Use a Potato Masher or ricer to mash the Yukon Gold Potatoes and Garlic together until smooth. If using a ricer, pass the Garlic through separately or mash it first with a fork. Avoid using an electric mixer or blender — over-working releases too much starch and makes the potatoes gluey.

6. 6

   Add the room-temperature Butter pieces and stir them in with a Wooden Spoon or Spatula until fully melted and incorporated.

7. 7

   Pour in the warm Heavy Cream and Milk gradually, stirring gently after each addition, until the potatoes reach your desired consistency. Add a splash more warm Milk if you prefer them looser. Season with 1½ teaspoons Kosher Salt and freshly ground Black Pepper, then taste and adjust.

8. 8

   Transfer to a warm serving Bowl. If desired, make a small well in the center and add a pat of Butter. Garnish with fresh Chives and an extra crack of Black Pepper. Serve immediately.