Garlic‑Butter Mashed Potatoes
Yield
- Servings: 4
- Serving size: 1/4 recipe (~220 g)
- Total yield: Serves 4
Time
- Prep: 10 min
- Cook: 25 min
- Total: 35 min
Ingredients
- Yukon Gold potatoes: 900 g (≈2 lb) — peeled (optional) and cut into 1½‑in chunks
- Unsalted butter: 56 g (4 Tbsp) — divided
- Whole milk: 120 ml (½ cup) — warmed; see garlic infusion
- Garlic: 2 small cloves — lightly smashed for milk infusion; remove before mashing
- Fine salt: 4–5 g (¾–1 tsp) — for the mash; plus salted cooking water (~10–12 g/L)
- Black pepper: ¼ tsp — freshly ground
- Chives: 1 Tbsp — finely snipped, optional
Instructions
1. Start potatoes cold
- Add potatoes to a pot and cover by 1 in (2.5 cm) with cold water.
- Salt the water to about 1.0–1.2% (≈10–12 g fine salt per liter).
- Bring to a simmer over medium‑high heat.
2. Simmer until tender
- Cook 12–18 minutes until a knife slides through easily.
- Drain well in a colander.
3. Dry and rice
- Return potatoes to the empty hot pot over low heat 30–60 seconds, shaking, to steam off excess moisture.
- Rice the potatoes back into the pot (or mash thoroughly).
4. Warm the dairy
- While potatoes cook, gently warm milk with the smashed garlic in a small saucepan; keep below a simmer 10 minutes, then discard garlic.
5. Finish the mash
- Off heat, fold in half the butter until melted.
- Add warm garlic‑infused milk gradually while folding until creamy and fluffy (you may not need all of it).
- Season with 4–5 g (¾–1 tsp) fine salt and black pepper to taste.
- Fold in remaining butter for gloss; garnish with chives.
Notes / Make-ahead / Variations
- Texture control: Use a ricer for ultra‑smooth; a masher for a rustic texture. Avoid over‑working to prevent gumminess.
- Roasted‑garlic: Mash in 1 head roasted garlic instead of the milk infusion.
- Horseradish: Fold in 1–2 Tbsp prepared horseradish.
- Brown‑butter: Brown the butter and fold in at the end for nutty depth.
- Extra‑rich: Replace part of the milk with cream; adjust salt.
Storage & reheating
- Refrigerate up to 4 days. Reheat gently with splashes of warm milk and a knob of butter, stirring until smooth.
Troubleshooting
- Gluey/sticky: Over‑mixed; next time, rice and fold gently. Thin with warm milk and a little butter to improve texture.
- Watery: Didn’t dry enough; return to low heat and stir to steam off moisture.
- Bland: Increase salt in the mash and ensure cooking water was seasoned.
Nutrition
| Nutrient |
Full Recipe |
Per Serving (1/4 recipe (~220 g)) |
| Calories |
1180 |
295 |
| Protein |
24 g |
6 g |
| Fat |
52 g |
13 g |
| Carbs |
164 g |
41 g |
| Fiber |
12 g |
3 g |
| Sugars |
14 g |
3.5 g |
| Sodium |
2400 mg |
600 mg |