Garlic & Herb Mashed Potatoes
A mound of fluffy, white mashed potatoes in a white bowl, a melting pat of yellow butter in the center with green chives sprinkled on top, high-end food photography style.
The Skill: Starch Management.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes (peeled and cubed)
- 4 cloves Garlic, peeled and left whole
- 1/2 cup Milk or heavy cream (warmed)
- 4 tbsp Unsalted butter (room temperature)
- 2 tbsp Fresh chives or parsley, finely chopped
- Salt and pepper
Instructions
- The Skill (The Rinse): Place your cubed potatoes in a bowl and rinse them under cold water until the water runs clear. This removes excess surface starch that causes “gluey” or sticky potatoes.
- The Boil: Place potatoes and whole garlic cloves in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil, then simmer for 15–20 minutes until the potatoes fall apart when pierced with a fork.
- The Drain & Dry: Drain the potatoes thoroughly. Return them to the hot pot for 1 minute over very low heat, shaking the pan to “steam dry” them. Removing every drop of water ensures they absorb the butter and cream better.
- The Mash: Use a hand masher or a potato ricer. Never use a food processor or blender, as the high-speed blades tear the starch molecules and turn them into paste.
- The Finish: Gently fold in the warm milk, soft butter, and herbs until just combined and fluffy.
You’ll Know It’s Done When A fork slides into the potato chunks with zero resistance (like butter). If the fork “grabs” at all, they aren’t ready to mash yet!
