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Ingredients
- 4 pounds Medium Sized Yukon Gold Potatoes
- Salt And Pepper
- 3 sticks Butter
- 3 cups Half-and-half
- 1 clove Garlic, Minced
- Snipped Chives Or Sliced Scallions, For Garnish
Method
- Place whole potatoes in a large pot. Fill pot with water, covering potatoes by 3 inches or more. Add 2 tablespoons of salt to pot.
- Cover pot and place over high heat on the stove to bring water to a boil. When water boils, remove lid and reduce heat to medium-high to maintain a boil. Boil potatoes for 1 hour until tender, then drain and let cool until you can handle them.
- Peel potatoes with your fingers or a sharp knife and place back in pot. Add butter, half-and-half, and minced garlic with 1 teaspoon salt and several grinds of pepper. Use a handheld masher to mash potatoes into the half-and-half and melt the butter, stirring with a spoon as you go until potatoes are smooth with some pieces of potatoes left.
- Taste mixture and add more salt and pepper to your preference. Spread potatoes in a large baking dish, about 9x13, and chill in the fridge for up to 4 days, or bake right away.
- Before serving, bake potatoes uncovered at 350°F until hot all the way through and slightly browned on top. Scatter chives over top and some extra salt and pepper if you'd like.
- Enjoy!
