Ingredients:

  • 2 pounds (900g) Yukon Gold potatoes, peeled and quartered
  • 4 cloves garlic, peeled (or 6 for extra flavor)
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60g) unsalted butter (plus more for serving, if desired)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: Chopped fresh chives or parsley, for garnish

Instructions:

  1. Place the quartered potatoes and garlic in a large pot. Cover with water and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer.
  2. Simmer until potatoes are fork-tender, about 15-20 minutes. Drain in a colander and let them sit briefly to allow steam to escape.
  3. Return the potatoes and garlic to the warm pot. Add butter and start mashing with a potato masher or ricer.
  4. Gradually incorporate warm milk, mixing until fluffy and creamy. Adjust consistency with more milk as needed.
  5. Add salt and freshly ground black pepper to taste.
  6. Transfer to a serving bowl and top with a pat of butter and chopped herbs, if desired.