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Ingredients
- 4 pounds Yukon Gold potatoes, peeled, cut into 3-inch pieces
- 8 garlic cloves, peeled
- 1 1/4 cups whole milk
- 5 tablespoons unsalted butter, cut into 1-inch pieces
- Special equipment: Potato ricer
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
Bring large pot of salted water to boil. Add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. Drain potatoes; return to pot. Toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes. Heat milk with butter in small saucepan over medium heat until butter is melted; set aside. Using potato ricer, press potatoes and garlic into large bowl. Add milk mixture; stir to blend. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Transfer to microwave-safe bowl; let stand at room temperature. Reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.
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