Equipment
Ingredients
Main Components
- 1000 g russet potatoes, peeled and cut into 2.5cm cubes
- 6 garlic, minced
- 120 ml whole milk, cold
- 115 g unsalted butter, cut into pieces
- 10 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 433 kcal
- Protein
- 7 g
- Carbohydrates
- 49 g
- Fat
- 25 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 1000 mg
- Saturated Fat
- 15 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 65 mg
- Potassium
- 1119 mg
- Calcium
- 87 mg
- Iron
- 2.3 mg
- Magnesium
- 63 mg
- Phosphorus
- 181 mg
- Zinc
- 0.9 mg
- Vitamin A
- 210 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.14 mg
- Niacin
- 2.7 mg
- Folate
- 38 mcg
- Water
- 232 g
Sources: USDA FoodData Central
Method
Peel the russet potatoes and dice them into uniform 2.5cm (1-inch) cubes. Mince the garlic finely.
Place the diced potatoes in a large pot and cover with cold water by at least 2cm. Season the water generously with salt. Bring to a boil over high heat, then reduce to a medium simmer. Cook for 15 to 20 minutes.
While the potatoes are simmering, combine the milk, butter, and minced garlic in a small saucepan over low heat. Bring to a gentle simmer at roughly 60°C (140°F), allowing the garlic to steep and infuse into the dairy.
Drain the potatoes thoroughly in a colander. Return the potatoes to the empty, hot pot off the heat. Let them sit for 1 to 2 minutes to let excess steam and surface moisture evaporate.
Mash the potatoes thoroughly using a potato masher, or pass them through a ricer for an ultra-smooth texture.
Gradually pour the warm garlic, butter, and milk mixture over the potatoes. Fold gently with a spatula until just combined. Season with kosher salt to taste and serve immediately.
Chef's Notes
- Always start potatoes in cold water. If you drop them into boiling water, the outsides will overcook and turn to mush before the insides are tender.
- Steeping the minced garlic in the warm milk and melted butter tames its sharp, raw bite while allowing its deep savory flavors to bloom into the fat.
- Russet potatoes are high-starch and low-moisture, making them the absolute best choice for a light, fluffy mash. Waxy potatoes like red skins require a different approach.
- Adding cold milk or butter to hot potatoes cools them down and prevents the starches from absorbing the fat properly. Always warm your dairy additions.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freezing alters texture slightly; thaw overnight and aggressively whisk while reheating.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
Troubleshooting
Gummy or gluey potatoes
Cause: Overworking the potatoes or using an electric blender/food processor, which over-activates the starch.
Fix: Cannot be fixed
Prevention: Always mash by hand or use a ricer. Fold in liquids gently and briefly.
Watery mashed potatoes
Cause: Failing to drain the potatoes well or not letting them steam-dry before mashing.
Fix: Stir over low heat to evaporate excess moisture, or stir in a tablespoon of instant potato flakes if available.
Prevention: Return drained potatoes to the hot pot for a couple of minutes to let excess moisture steam off.
Cultural Context
Mashed potatoes are a quintessential pillar of the Western holiday table. At Thanksgiving and Christmas, they serve not just as a side dish, but as a crucial textural counterbalance to roasted meats and a starchy vehicle for rich, savory gravies.
