Side Dish: United States – Buttery Garlic Mashed Potatoes

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 lb (900 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
- 6 tbsp (85 g) unsalted butter
- 3 cloves (about 9 g) garlic, minced
- 1/2 cup (120 ml) whole milk, warmed
- 1/4 cup (60 ml) half-and-half or heavy cream (optional for extra richness)
- 1 tsp (6 g) kosher salt, plus more for the boiling water
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (12 g) chopped fresh chives

Instructions

1. Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–20 minutes.
2. While the potatoes cook, melt the butter in a small skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and just softened, about 1–2 minutes; do not let the garlic brown. Remove from heat.
3. Warm the milk (and half-and-half or cream, if using) in a small saucepan or microwave until hot but not boiling.
4. Drain the potatoes well and return them to the hot pot. Place the pot over low heat for 30–60 seconds to evaporate excess moisture, then remove from heat.
5. Mash the potatoes using a potato masher or ricer to your preferred texture. Gradually add the garlic-butter mixture and pour in warmed milk a little at a time, mashing until smooth and creamy. Adjust milk to reach desired consistency.
6. Season with the kosher salt and black pepper, tasting and adjusting as needed. Fold in the chopped chives.
7. Transfer to a serving bowl and, if desired, top with an extra pat of butter. Serve hot alongside the grilled sirloin steak with garlic herb butter.