Ingredients:

• 4 pounds russet or Yukon gold potatoes
• 3 cloves garlic (optional)
• ⅓ cup melted salted butter
• 1 cup milk or cream
• Salt to taste
• Black pepper to taste

Instructions:

1. Peel and quarter the potatoes, then place them into a pot of cold salted water.

2. If using, add the garlic cloves to the pot.

3. Bring the water to a boil, then cook the potatoes for 15 minutes or until they are fork-tender.

4. Drain the potatoes thoroughly.

5. Warm the milk in a saucepan or microwave until hot.

6. Add the melted butter to the potatoes and begin mashing.

7. Gradually pour in the warm milk, mashing as you go, until you reach the desired texture.

8. Season with salt and pepper to taste.

9. Serve hot.

Notes:

• Drain Well: Let the potatoes sit for about 5 minutes to drain, or return them to the warm pot for a few minutes to ensure all the excess liquid evaporates.
• Masher or Ricer: For the creamiest potatoes, use a hand masher or a potato ricer. A hand mixer or stand mixer can work too, but it might result in a gummy texture due to the overworked starch.
• Butter: Don’t skimp on butter—it’s key for a rich, creamy texture. You can use either salted or unsalted butter depending on your preference, adjusting the seasoning as needed.
• Heat the Cream: Heating your milk or cream helps keep the potatoes hot and allows the liquid to incorporate more smoothly.

Make-Ahead Tips:

• Prepare the mashed potatoes as instructed, then let them cool completely. Store in an airtight container in the fridge until you're ready to serve.
• To reheat, spread the mashed potatoes in a greased casserole dish and dot with additional butter. Bake at 325°F for 35-40 minutes, or until heated through. For a crispy top, leave the dish uncovered while baking.

Nutrition