- 1 1⁄2 pounds Yukon gold potatoes, peeled (Red potatoes and russets both do the trick, but Yukon golds, with their smooth, buttery taste and texture, make for the best mash.)
- 1 cup low-fat milk
- 2 Tbsp butter
- 5-6 cloves roasted garlic
- Salt and black pepper to tastenull
- Place the potatoes in a large pot of salted water and bring to a boil.
- Cook until a knife inserted into the flesh meets no resistance, about 25 minutes. Drain.
- While the potatoes boil, combine the milk, butter, and garlic in a small saucepan and heat until the butter is melted. Keep warm.
- Use a potato masher or a large wooden spoon to break up the large chunks of potatoes in a rough purée. (If you have a potato ricer, use it—nothing yields smoother mashed potatoes.)
- Slowly add the hot milk mixture to the potatoes, using a wooden spoon to beat continuously. Season with salt and black pepper.
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