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Garlicky Mashed Potatoes
From The Great Potato Book, by Florence Fabricant

The secret to making good mashed potatoes? Use a potato ricer to do the mashing and heat the milk before adding it. If need be, you could mash potatoes with a fork or with one of those utensils that crushes the potatoes with a heavy zigzag wire, hut neither one is as effective as a ricer. Under no circumstances should you attempt to mash potatoes in a food processor. The result will be a gluey mass.

As for which kind of potato makes the best mashed? The current consensus is the medium- to high-starch Yukon Gold, which seems to have a buttery quality all its own. These mashed potatoes are seasoned with what might seem like an abundance of garlic. But the garlic has been tamed by simmering it with the potatoes, instead of using it raw.


3 pounds large Yukon Gold potatoes, peeled and cut into 2-inch uniform chunks
6 cloves garlic, peeled but left whole
3/4 cup milk
Salt and freshly ground black pepper
1 to 6 tablespoons unsalted butter, at room temperature, or 2 tablespoons extra virgin olive oil


Place the potatoes and garlic in a saucepan, cover with cold water, bring to a boil, decrease the heat to medium, and simmer for about 20 minutes, until the potatoes are tender.

In a separate small saucepan, heat the milk over medium heat until small bubbles appear along the edges of the pan.

Drain the potatoes and garlic and mash together, preferably using a ricer. Return the potatoes to the saucepan and add the hot milk, fluffing the potatoes with a fork. Season to taste with salt and pepper. Add the desired amount of butter and serve at once.

Yield: 6 Servings

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