Description
Peeled Yukon Gold potatoes mashed with butter and milk warmed with minced garlic.
Ingredients
Scale
- 2 lb Yukon Gold potatoes, peeled and cut into equal chunks
- 3/4 cup Whole milk
- 4 cloves Garlic cloves, finely minced
- 4 tablespoons Unsalted butter
- 1 teaspoon Fine salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Fresh chives, chopped (optional)
Instructions
- Place 2 lb peeled equal-size Yukon Gold chunks in a large pot, cover with cold water and bring to a simmer. Cook around 20 minutes until the largest chunk yields easily to a fork.
- While potatoes cook, warm ¾ cup whole milk, 4 finely minced garlic cloves and 4 tbsp unsalted butter gently in a small saucepan for about 5 minutes, then keep warm without boiling hard.
- Drain potatoes and return to the warm empty pot for about 5 minutes on very low heat, shaking gently to drive off surface moisture. Mash, pour in the warm garlic milk gradually and mix just until combined, about 5 minutes. Stir in 1 tsp fine salt and ¼ tsp pepper.
- Divide the mash into six working sides. If desired, sprinkle 2 tbsp chopped chives over the entire batch. Record cooked yield and whether all the garlic milk is absorbed during testing.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: about 20 minutes potato simmer, 5 minutes drain/steam-dry and 5 minutes mash; garlic milk heats while potatoes cook.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: One sixth of finished mash; cooked mass pending