Ingredients
Method
- Place the peeled and chunked potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium-high and cook for 15-18 minutes, until the potatoes are very tender when pierced with a fork.
- While the potatoes cook, combine the milk and garlic cloves in a small saucepan. Heat over medium-low heat until the milk is steaming and small bubbles form around the edges, about 5-7 minutes. Don't let it boil. Remove from heat and let steep while the potatoes finish cooking.
- Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to allow excess moisture to evaporate. This prevents watery mashed potatoes.
- Return the potatoes to the pot or transfer to a large mixing bowl. Using a potato masher or ricer, mash the potatoes until smooth. Don't use a food processor or blender, which will make them gluey.
- Remove the garlic cloves from the warm milk and mash them with the flat side of a knife until smooth. Stir the mashed garlic back into the milk.
- Gradually add the warm garlic milk to the mashed potatoes, mixing gently with a wooden spoon. Add the butter one tablespoon at a time, incorporating each piece before adding the next.
- Season with kosher salt and white pepper, tasting and adjusting as needed. The potatoes should be creamy but still hold their shape when scooped.
- Transfer to a serving bowl and garnish with chopped chives. Serve immediately while hot.
Notes
For make-ahead preparation, keep the mashed potatoes warm in a slow cooker on low heat for up to 2 hours, stirring occasionally and adding a splash of warm milk if they thicken too much. Leftover mashed potatoes can be refrigerated for up to 3 days and reheated gently on the stovetop with additional milk. For a pareve version, substitute the milk with unsweetened soy milk or vegetable broth and use vegan butter or olive oil instead of dairy butter.