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Creamy garlic mashed potatoes with a butter pat and chopped chives in an ivory serving bowl
Platewiser

Garlic Mashed Potatoes with Warm Milk and Butter

Tender yellow potatoes mashed by hand with garlic cooked in the same pot, warm milk and butter. Makes six side portions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 side servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 900 g yellow potatoes peeled weight, such as Yukon Gold; cut into 1-inch/2.5 cm chunks
  • 4 medium garlic cloves about 12 g, peeled
  • 200 ml whole milk about 3/4 cup plus 1 tablespoon; warm
  • 60 g unsalted butter about 4 tablespoons; cubed
  • 1/2 tsp fine salt plus salt for cooking water, to taste
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh chives finely chopped, optional

Method
 

  1. Put potato chunks and peeled garlic in a large pot. Cover with cold water by about 1 inch/2.5 cm and lightly salt the water. Bring to a boil, then reduce to a steady simmer. Cook 15–20 minutes until a fork passes easily through the largest potato chunk.
    Peeled yellow potato chunks and garlic cloves covered with water in a stainless steel pot
  2. Drain potatoes and garlic thoroughly, then return to the warm pot off the heat for 2 minutes to let excess moisture escape. Meanwhile, warm the milk and butter in a small saucepan over low heat until the butter melts; do not boil.
    Drained cooked potatoes and garlic steaming beside warm milk and butter
  3. Mash the hot potatoes and cooked garlic by hand. Fold in about three-quarters of the warm milk mixture, then add the rest gradually until soft and spoonable. Stir in the measured salt and pepper, taste and adjust if needed. Top with optional chives and divide into six side portions.
    Hot potatoes and garlic being mashed by hand with warm milk and butter

Notes

Approximate nutrition per side serving: 210 calories, 30 g carbohydrate, 4 g protein, 9 g fat, 6 g saturated fat, 3 g fiber, 3 g sugar and 230 mg sodium. Excludes optional chives, extra serving butter and salt absorbed from cooking water. Refrigerate within 2 hours, use within 3–4 days and reheat to 165 °F (74 °C).