Garlic Mashed Potatoes
These are classic mashed potatoes, brightened up with a substantial amount of garlic. Feel free to adjust the garlic to taste, and to deepen the flavor, try roasting the cloves before mixing them in with the potatoes. (For everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)
Ingredients
- 3 pounds Idaho potatoes, peeled
- 6 cloves garlic, peeled
- 3/4 cup hot milk
- Salt and freshly ground black pepper
- 6 tablespoons unsalted butter, softened, or 2 tablespoons olive oil
Directions
- 1
Cut the potatoes into uniform two-inch chunks and place in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium and cook until the potatoes are tender, about 20 minutes.
- 2
Drain the potatoes and garlic and mash the potatoes and garlic together. Stir in the hot milk, season to taste with salt and pepper and add the butter (less if desired) or oil. Serve at once.