Step by step

Method

4 steps

1. 1

   Put 3 lb peeled, quartered Yukon Gold potatoes and 6 peeled garlic cloves in a large pot. Cover with cold water by an inch, add a big pinch of salt, and bring to a boil. Simmer 15–20 minutes until a knife slides through a potato with no resistance.

2. 2

   Drain well, then return the potatoes and garlic to the warm pot. Let them sit on the turned-off burner 2 minutes so excess steam escapes — dry potatoes mash creamier.

3. 3

   Mash until mostly smooth (a few small lumps are fine). Fold in ½ cup unsalted butter until melted, then gradually stir in ¾ cup warmed whole milk. Season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Taste and adjust — they should taste good on their own.

4. 4

   Spoon into a bowl and finish with 2 tablespoons chopped chives. You want creamy garlic mashed potatoes that hold soft peaks — not gluey wallpaper paste or watery potato soup.