Mashterpiece Theatre
Whipped Red Potatoes with Roasted Garlic, Milk, and Butter
40 minutes
Serves 4
SideAmericanGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Classic comfort, American style: this is mashed potatoes in their Sunday best. You'll learn how to coax maximum flavor and silkiness from humble red potatoes using roasted garlic, hot milk, and plenty of butter (because science says you should).
Ingredients
Yield
4
Instructions
- 01Place the red potatoes in a large pot and cover with cold water by an inch. Stir in the kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the potatoes are fork-tender, about 18 to 22 minutes.
- 02While the potatoes cook, combine the butter, roasted garlic, and milk in a small saucepan. Set over low heat just until the butter is fully melted and the mixture is hot but not boiling, then remove from heat.
- 03Drain the cooked potatoes well and return them to the hot pot. Let them sit, uncovered, for 2 minutes to steam off excess moisture.
- 04Pour the hot milk, butter, and roasted garlic mixture over the potatoes. Mash thoroughly using a potato masher until mostly smooth but with a few rustic bits remaining.
- 05Season with black pepper and additional salt if needed. For extra creamy potatoes, use a hand mixer and whip until light and fluffy, taking care not to overmix.
- 06Transfer to a serving bowl, top with a pat of butter, and sprinkle with chopped chives if desired. Serve hot.
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