Ingredients:

  • 2 pounds (900g) Russet potatoes, peeled and quartered
  • 1 teaspoon salt, plus more for seasoning
  • 5-6 cloves of garlic, minced
  • 4 tablespoons (60g) unsalted butter
  • ½ cup (120ml) heavy cream
  • ¼ cup (60ml) whole milk
  • Freshly ground black pepper, to taste
  • Chives or parsley, chopped (for serving)

Instructions:

  1. Peel and quarter the Russet potatoes. Rinse under cold water to remove excess starch.
  2. Fill a large pot with water and add 1 teaspoon of salt. Add the quartered potatoes and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  3. In a medium saucepan, melt 4 tablespoons of butter over low heat. Add minced garlic and sauté until fragrant, about 1-2 minutes (do not brown).
  4. Drain the cooked potatoes and return them to the pot. Mash potatoes using a potato masher or ricer for extra creaminess.
  5. Stir in the sautéed garlic mixture, heavy cream, and whole milk. Mix until smooth and creamy.
  6. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped chives or parsley if desired.