Perfect Mashed Potatoes

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 4 lbs yukon gold potatoes, peeled, cut into 3-inch pieces
• 8 garlic cloves, peeled
• 1 1/4 cups whole milk
• 5 tablespoons unsalted butter, cut into 1-inch pieces

Recipe

• 1 the technique: the perfect mashed potatoes aren't actually mashed. the key is using a potato ricer (which looks like a giant garlic press). this gadget gently breaks the potatoes into tiny, flaky pieces (rather than smashing them into a gluey mass), creating just the right texture. your left with light, fluffy, perfect potatoes.
• 2 bring large pot of salted water to boil. add potatoes and garlic; reduce heat to medium and simmer with lid slightly ajar until tender, 20 to 25 minutes. drain potatoes; return to pot. toss potatoes and garlic over high heat until moisture evaporates, about 2 minutes. heat milk with butter in small saucepan over medium heat until butter is melted; set aside. using potato ricer, press potatoes and garlic into large bowl. add milk mixture; stir to blend. season to taste with salt and pepper. (do ahead can be made 2 hours ahead. transfer to microwave-safe bowl; let stand at room temperature. reheat in microwave in 1-minute intervals until heated through, stirring occasionally, about 4 minutes.).