Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 6 cloves fresh garlic, peeled and smashed
  • 1 tbsp sea salt for boiling water
  • 1/2 cup unsalted butter, cubed
  • 3/4 cup whole milk
  • 2 cloves fresh garlic, minced fine
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Place potato chunks and 6 smashed garlic cloves in a large stockpot. Cover with cold water by at least 2 inches and add 1 tbsp sea salt.
  2. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until potatoes are shattering tender when pierced with a fork.
  3. Drain potatoes and garlic in a colander. Return them to the hot pot over very low heat for 60 seconds, shaking gently to evaporate excess moisture.
  4. In a small saucepan, combine milk, butter, and minced garlic. Heat over medium-low until butter is melted and milk is steaming (do not boil).
  5. Pass potatoes and boiled garlic through a potato ricer or mash thoroughly. Slowly fold in the warm milk and butter mixture until smooth.
  6. Season with kosher salt and black pepper. Garnish with fresh chives and serve immediately.