Using Yukon Gold potatoes, unsalted butter and extra-virgin olive oil ensures a rich and creamy texture. Use a potato ricer for the smoothest consistency.
Make Ahead: Prepare the mashed potatoes up to 4 hours ahead, cover and keep at room temperature. Reheat gently in a double boiler over medium heat, adding extra milk and adjusting the seasoning as needed.
Servings: 8 - 10
- 4 pounds (about 11 potatoes) Yukon Gold potatoes, cut into 3-inch pieces (peeled, if desired)
- 8 medium cloves garlic, cut in half lengthwise
- 1 1/2 teaspoons salt, plus more to taste
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/4 cups whole or low-fat milk or half-and-half (do not use nonfat)
- 1 teaspoon freshly ground white pepper
Bring a large pot of water to a boil over high heat. Add the potatoes, garlic and 1 teaspoon of salt; reduce the heat to medium, cover partially and cook for 15 to 20 minutes or until the potatoes and garlic are tender. Drain and return the vegetables to the pot over high heat. Cook, tossing, for 1 to 2 minutes or until all of the moisture has evaporated. Transfer the potatoes and garlic to a potato ricer and press into a large bowl, or transfer to a large bowl and mash with a potato masher. Set aside.
In a medium saucepan over medium heat, combine the butter, oil and milk, stirring until the butter has melted. Pour over the potatoes and use a wooden spoon or whisk to blend to a smooth, but not soupy, consistency, mashing any pieces of garlic that were not totally pureed. Season with the remaining 1/2 teaspoon of salt, or more to taste, and the pepper; transfer to a warmed serving bowl and serve immediately.
Adapted from "Seriously Simple Holidays," by Diane Rossen Worthington (Chronicle, 2007).
Tested by Adrienne Cook.
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