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Yukon Gold Garlic Mashed Potatoes

Yukon Gold garlic mashed potatoes are simmered until fork-tender, then mashed with garlic and warm butter and milk for a smooth, creamy texture. A touch of black pepper rounds out this simple side dish.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 326
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 5 cloves garlic peeled
  • 10 cups cold water or enough to cover the potatoes by 1 inch
  • 2 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 small saucepan

Method
 

  1. Put the potatoes and garlic in a 6-quart pot and add the water and 1 teaspoon of the salt.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes and garlic well, return them to the pot, and set the pot over low heat for 1 to 2 minutes, shaking gently to steam off excess moisture.
  4. Warm the butter and milk in a small saucepan over low heat until the butter melts; do not let the mixture boil.
  5. Mash the potatoes and garlic with a potato masher.
  6. Gradually stir in the warm butter mixture, the remaining 1 teaspoon salt, and the pepper until smooth.

Notes

For the smoothest texture, warm the butter and milk without letting them boil. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 1 month. For a dairy-free version, use unsweetened plain plant milk and dairy-free butter.