Ingredients
- 3 lbs Yukon gold potatoes - or Russet potatoes
- ½ cup whole milk
- ½ cup salted butter
- 8 minced garlic cloves
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Wash and scrub 3 lbs Yukon gold potatoes, then chop them into small chunks.
- Add the 3 lbs chopped Yugon gold potatoes (or russet potatoes) to a large pot and cover with water. Bring the pot to a boil and reduce to let simmer until the potatoes are very soft when poked with a fork.
- While the potatoes are cooking, add ½ cup whole milk, ½ cup salted butter, 8 minced garlic cloves, 1 tsp salt and ½ tsp ground black pepper to a saucepan over low heat. Gently cook, allowing the garlic to infuse the flavor of the milk, but not boiling the milk. Cook for about 3-4 minutes.
- Once the potatoes are cooked and very soft, drain the water from the pot, leaving the potatoes.
- Pour in the garlic milk mixture to the pot, and mix everything together just until combined using a hand masher or electric mixer. You can leave a few small chunks while blending to add texture if you’d like! This is my personal favorite way to make mashed potatoes.
Nutrition Info
Calories: 247kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 398mg | Potassium: 756mg | Fiber: 4g | Sugar: 2g | Vitamin A: 384IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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