Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 3 pounds large Yukon Gold potatoes, peeled and cut into 2-inch uniform chunks
- 6 cloves garlic, peeled but left whole
- 3/4 cup milk
- Salt and freshly ground black pepper
- 1 to 6 Tablespoons unsalted butter, at room temperature, or 2 Tablespoons extra virgin olive oil
Preparation:
Place the Yukon gold potatoes and garlic in a saucepan, cover with cold water, bring to a boil, decrease the heat to medium, and simmer for about 20 minutes, until the potatoes are tender.
In a separate small saucepan, heat the milk over medium heat until small bubbles appear along the edges of the pan.
Drain the potatoes and garlic and mash together, preferably using a ricer. Return the mashed potatoes to the saucepan and add the hot milk, fluffing the potatoes with a fork. Season to taste with salt and pepper. Add the desired amount of butter and serve at once.
Yield: 6 servings
Recipe Source: The Great Potato Book by Florence Fabricant (Ten Speed Press)
Reprinted with permission.
In a separate small saucepan, heat the milk over medium heat until small bubbles appear along the edges of the pan.
Drain the potatoes and garlic and mash together, preferably using a ricer. Return the mashed potatoes to the saucepan and add the hot milk, fluffing the potatoes with a fork. Season to taste with salt and pepper. Add the desired amount of butter and serve at once.
Yield: 6 servings
Recipe Source: The Great Potato Book by Florence Fabricant (Ten Speed Press)
Reprinted with permission.
