- 2 pounds russet potatoes (about 4 medium), peeled and cut into large chunks
- 1 1/2 teaspoons kosher salt, plus more as needed
- 4 cloves peeled garlic, smashed
- 1/4 cup unsalted butter
- 3/4 cup whole milk
- Freshly ground black pepper
In a large saucepan, combine the potatoes, 2 teaspoons salt, garlic and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and garlic leaving just enough water in the pan to cover the bottom.
Return the potatoes and garlic to the pan. Add the butter and mash until melted. In the microwave, heat the milk until just hot, but not boiling. Stir into the potatoes and season with salt and pepper, to taste. Serve immediately.
Copyright 2004 Television Food Network, G.P. All rights reserved
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