Ingredients:

  • 5 lbs starchy potatoes (Russet, King Edward, or Maris Piper), peeled and cubed
  • 1 Tbsp Kosher Salt (for boiling water)
  • 6 Tbsp unsalted butter
  • 1 full head garlic cloves (~10–12 cloves), peeled and lightly crushed
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Kosher Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 Tbsp fresh chives, finely chopped (optional)

Instructions:

  1. Place the peeled and cubed potatoes into the large stockpot. Cover them completely with cold water, ensuring the water level is about 2 inches above the potatoes. Add the 1 Tbsp of salt.
  2. Bring the water to a rolling boil over high heat, then immediately reduce the heat to maintain a steady simmer. Cook for 20–25 minutes, or until the potatoes are completely tender and easily pierced with a fork.
  3. Drain the potatoes thoroughly using a colander. Return the potatoes to the empty, hot pot and place over very low heat for 2–5 minutes, shaking gently, to 'steam off' excess moisture.
  4. In a small saucepan, melt the butter over medium-low heat. Add the crushed garlic cloves and sauté gently for 3–5 minutes until soft and fragrant, but not brown (browning makes garlic bitter).
  5. Pour in the whole milk and heavy cream. Bring the mixture just up to a gentle simmer, then immediately remove from the heat. Set aside to keep the garlic-infused dairy warm.
  6. While the potatoes are still piping hot, run them through a potato ricer or food mill directly back into the large pot. Avoid using a hand mixer or food processor.
  7. Gradually pour about two-thirds of the warm garlic-infused dairy mixture over the potatoes, mixing gently with a rubber spatula or wooden spoon until just combined.
  8. Continue adding the remaining dairy until the desired silky consistency is achieved. The mash should be light, fluffy, and easily hold a ribbon shape.
  9. Taste the mash and season generously with salt and pepper. Stir in the fresh chives (if using). Serve immediately.