If I could only eat one thing for the rest of my life...
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 People
- 2 lbs Russet Potatoes about 3 medium to medium-large potatoes
- 2 Cloves Garlic smashed and peeled (optional)
- 3 T Butter
- 1/3 c Milk you can also use Half & Half or Cream
- Salt & Pepper
Fill a large saucepan with cold water.
Peel potatoes and chop into a large dice (about 2” dice). Immediately put cut potatoes into pot of cold water. Add the garlic cloves. Bring water to a boil.
Once the water starts to boil, add 2 teaspoons of salt to the water and stir. Boil potatoes until fork tender, about 12-15 minutes. Drain potatoes and put back into hot pot, letting any excess water evaporate.
Using a potato masher start mashing potatoes; no need to remove the garlic cloves, they will mix in beautifully. Add butter, milk and some pepper. Continue to combine with masher until you have desired consistency or whip with electric mixer. Taste and adjust seasoning as necessary.