Garlic Mashed Potatoes

1. 1
   prep

   Prep the potatoes and garlic.

   1.Peel potatoes and cut into 1-inch even chunks.

   2.Separate 6 garlic cloves but leave the papery skin on.

   TIPEven-sized chunks ensure they all cook at the same rate — no mushy edges and hard centers.
2. 2
   boil · ~20 min

   Boil the potatoes until tender.

   1.Place potato chunks in a large pot and cover with cold water by 1 inch.

   2.Add 1 tsp salt to the water and bring to a rolling boil.

   3.Reduce heat slightly and boil until potatoes are fork-tender (15-20 minutes).

   TIPStarting with cold water ensures the potatoes cook evenly from edge to center.
3. 3
   roast · ~10 min

   Roast the garlic while potatoes boil.

   1.Place the unpeeled garlic cloves in a small dry skillet over medium-low heat.

   2.Toast for 8-10 minutes, turning occasionally, until the skins are spotted brown and the cloves feel soft.

   TIPNo oil needed — dry-toasting the cloves in their skins gently roasts them without burning.
4. 4
   prep · ~2 min

   Peel and mash the roasted garlic.

   1.Let the toasted garlic cool for 2 minutes.

   2.Slip the softened cloves out of their skins and mash into a smooth paste with the side of a knife.
5. 5
   mix · ~5 min

   Drain, dry, and mash the potatoes.

   1.Drain the cooked potatoes in a colander and let them sit for 1 minute to steam off excess moisture.

   2.Return potatoes to the warm pot over low heat for 30 seconds to dry further.

   3.Add the butter and garlic paste, then mash until smooth with a potato masher or ricer.

   TIPA ricer gives the silkiest texture — a masher works great too, just avoid electric mixers which can make potatoes gluey.
6. 6
   mix · ~2 min

   Fold in warm milk and season.

   1.Warm the milk gently (30 seconds in microwave or in a small pan).

   2.Pour the warm milk into the potatoes in two additions, folding gently with a spatula until creamy.

   3.Season with a pinch of salt and black pepper, folding together until just combined.

   TIPWarm milk absorbs more smoothly — cold milk can make the potatoes stiff and gummy.
7. 7
   garnish

   Garnish with chives and serve hot.

   1.Transfer mashed potatoes to a warm serving bowl.

   2.Scatter freshly chopped chives over the top and serve immediately.

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