Simple Garlic Mashed Potatoes

1. 1

   Place potatoes and garlic into a large saucepan full of cold water. Bring to a boil over high heat, reduce heat to medium, and boil for about 10-12 minutes. Check potatoes for doneness by poking a few wedges with a fork or skewer--if still firm, cook another minute or two and check again. Repeat until tender. Drain, taking care not to lose garlic cloves. Return potatoes to warm pot.

2. 2

   Mash potatoes. Do not overwork, or potatoes will be tough (it's okay if there's a few lumps--it just means these are real potatoes, not from a box). Make sure to smash up the garlic, or pull out the cloves and squeeze in a garlic press.

3. 3

   Add some butter, to taste (I usually use 2-3 T), and salt and pepper, also to taste. Mix until butter has melted.

4. 4

   Add a little hot milk and beat it into the potatoes. Continue until potatoes are desired creaminess (the amount I use varies, but I usually use between 1/4 and 1/2 cup, give or take a bit).

5. 5

   Cover pot with foil to keep warm until ready to serve. Potatoes will stay hot for 10-15 minutes this way.

6. 6

   Serve with a pat of butter in an indentation on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.