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Categories:Viewed: 67 - Published at: 3 years ago
Ingredients
- 4 large russet potatoes (about 3 pounds), peeled and chopped into roughly 2-inch dice
- 2 tablespoons kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, or more to taste
- 1 head garlic, cloves peeled and minced
- 1/2 cup milk, warmed
- Ground black pepper to taste
Method
- Place the potatoes in a large saucepan.
- Add the salt and cold water to cover by 1 inch.
- Bring to a boil over high heat.
- Reduce the heat to a gentle boil and cook until the potatoes fall apart when poked with a fork, 10 to 15 minutes.
- Drain the potatoes well and transfer them to the work bowl of an electric stand mixer fitted with the whisk attachment.
- Meanwhile, melt 2 tablespoons of the butter in a skillet over medium-low heat.
- Add the garlic and cook gently, stirring occasionally, until softened and very lightly browned, 3 to 5 minutes.
- Add the garlic-butter mixture to the bowl with the potatoes.
- Add the remaining 2 tablespoons butter, the warm milk, and the pepper.
- Mix on medium-low speed until creamy but still chunky, no more than 1 minute.
- Do not overmix or the potatoes will become gluey.
- Serve.
