Ingredients
- 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
Directions
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.
Serves: 4
Calories: 279
Total Fat: 13 grams
Saturated Fat: 8 grams
Protein: 7 grams
Total carbohydrates: 32 grams
Sugar: 3 grams
Fiber: 4 grams
Cholesterol: 35 milligrams
Sodium: 387 milligrams
Copyright 2004 Television Food Network, G.P. All rights reserved
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By lifedream=chef
on October 16, 2011
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I made a single serving, which with this recipe works well. One potato, one garlic clove etc. It worked well to boil the garlic clove with the potatoes - saved time over roasting a whole head. However, the instructions say to leave a little water in to mash the potatoes. Totally unnecessary! It prevents you from being able to use as much milk as you might like, which means the potatoes aren't as rich as they should be. I would not leave water in the pot in the future.
By jessicamarino
on September 19, 2011
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I cut the recipe down to 3/4 because I only had 3 potatoes, and it was perfect! The amount of garlic was perfect1
By eskay85
on November 25, 2010
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Great basic recipe, but waaaaay too much garlic. I would cut it down to 1 - 2 cloves at most. Enjoy!!
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