Equipment
Ingredients
Main Ingredients
- 1000 g yukon gold potatoes, peeled and cubed
- garlic, peeled whole cloves
- 10 g kosher salt
- 120 ml whole milk, warm
- 60 g unsalted butter, cut into pieces
Nutrition (per serving)
Method
Peel the potatoes and cut them into even 3cm cubes to ensure they cook at the same rate.
Place the potato cubes and peeled whole garlic cloves into a large pot. Cover with cold water by 2cm and add the kosher salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender and offer no resistance when pierced with a fork.
Drain the potatoes and garlic thoroughly in a colander.
Return the drained potatoes and garlic to the warm pot off the heat. Mash thoroughly using a potato masher until smooth.
In a small saucepan, warm the whole milk and unsalted butter until the butter melts and the mixture reaches a gentle simmer at around 82°C (180°F).
Pour the warm milk and butter mixture over the mashed potatoes. Gently fold until fully incorporated and creamy. Serve immediately.
Chef's Notes
- Starting potatoes in cold water is essential. Dropping them into boiling water cooks the outside too quickly, leaving the inside hard and undercooked.
- Boiling the whole garlic cloves directly with the potatoes softens their pungency, resulting in a sweet, mellow garlic flavor that infuses the entire dish rather than a harsh raw bite.
- For the silkiest texture possible, pass the boiled potatoes and garlic through a potato ricer instead of using a standard hand masher.
- After draining the potatoes, returning them to the hot, empty pot for a minute allows excess surface moisture to evaporate, preventing watery mashed potatoes.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 2 months — Freeze in portions. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk to restore creaminess.
