Ingredients

The following ingredients have 6 Servings
  • 2 pounds Yukon Gold potatoes
  • 4 large garlic cloves (peeled or not; see the headnote)
  • ¾ teaspoon salt
  • 4 tablespoons (½) stick unsalted butter
  • 1 cup milk
  • ⅛ teaspoon freshly ground black pepper

Instruction

  • Peel the potatoes and cut into large chunks (2- to 2½-inch pieces)
  • Drop the potatoes into a pot, cover with water, and add the garlic and ½ teaspoon of the salt
  • Bring to a boil, reduce the heat, and boil gently for 22 to 25 minutes, until the potatoes are tender
  • Place a pot underneath a food mill to catch the cooking liquid (you can use it in stocks, soups, or bread) and drain the potatoes in the mill, then push them through the mill into a bowl
  • Add the butter and mix in thoroughly, then add the milk, mixing again until incorporated
  • Mix in the remaining ¼ teaspoon salt and the pepper and serve
  • Leftover potatoes can be reheated in a microwave oven, fried as potato cakes in a skillet, or added to soup as a flavor enhancer and thickener