Ingredients
Equipment
Method
- Peel and quarter the potatoes. Place them in a large pot filled with cold salted water.
- Add the garlic cloves, if you are using them. Bring the water to a boil and cook the potatoes uncovered for 15 minutes, or until they are fork-tender. Drain the potatoes well.
- Heat the milk or cream on the stovetop or in the microwave until it is warm.
- Add the butter to the drained potatoes and start mashing them. Pour the warm milk in a little at a time while you use a potato masher to achieve your desired consistency.
- Season the mashed potatoes with salt and pepper. Serve them hot.
Nutrition
Notes
Let the potatoes sit for about 5 minutes after draining to remove excess liquid. You can put them back into the warm pot for a few minutes to help evaporate moisture.
Use a hand masher or a potato ricer for the best, creamiest texture. Avoid using a food processor or electric mixer, as these can make the starches gummy.
Use plenty of salted butter for the best flavor and creamy texture. If you use unsalted butter, adjust the seasoning to your taste.
Heating your milk or cream before adding it helps keep the potatoes hot and allows the liquid to absorb better. Add it slowly to control the final consistency.
To make these ahead, cool them completely, then store them in an air-tight container in the refrigerator. To reheat, spread them in a greased casserole dish, dot with butter, and bake at 325°F for 35 to 40 minutes, or until heated through.