Equipment
Ingredients
Main Components
- 1000 g russet potatoes, peeled and cut into 2.5cm cubes
- 6 garlic, minced
- 120 ml whole milk, cold
- 115 g unsalted butter, cut into pieces
- 10 g kosher salt
Nutrition (per serving)
Method
Peel the russet potatoes and dice them into uniform 2.5cm (1-inch) cubes. Mince the garlic finely.
Place the diced potatoes in a large pot and cover with cold water by at least 2cm. Season the water generously with salt. Bring to a boil over high heat, then reduce to a medium simmer. Cook for 15 to 20 minutes.
While the potatoes are simmering, combine the milk, butter, and minced garlic in a small saucepan over low heat. Bring to a gentle simmer at roughly 60°C (140°F), allowing the garlic to steep and infuse into the dairy.
Drain the potatoes thoroughly in a colander. Return the potatoes to the empty, hot pot off the heat. Let them sit for 1 to 2 minutes to let excess steam and surface moisture evaporate.
Mash the potatoes thoroughly using a potato masher, or pass them through a ricer for an ultra-smooth texture.
Gradually pour the warm garlic, butter, and milk mixture over the potatoes. Fold gently with a spatula until just combined. Season with kosher salt to taste and serve immediately.
Chef's Notes
- Always start potatoes in cold water. If you drop them into boiling water, the outsides will overcook and turn to mush before the insides are tender.
- Steeping the minced garlic in the warm milk and melted butter tames its sharp, raw bite while allowing its deep savory flavors to bloom into the fat.
- Russet potatoes are high-starch and low-moisture, making them the absolute best choice for a light, fluffy mash. Waxy potatoes like red skins require a different approach.
- Adding cold milk or butter to hot potatoes cools them down and prevents the starches from absorbing the fat properly. Always warm your dairy additions.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freezing alters texture slightly; thaw overnight and aggressively whisk while reheating.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
