Garlic Mashed Potatoes

by Sadie Jernigan Valeri

Ingredients

2 pounds Yukon gold potatoes, peeled and cut into 1 ½-inch pieces
5 large garlic cloves, peeled and smashed
1 tablespoon kosher salt
⅓ cup unsalted butter, cut into 8 pieces, plus more for serving
¾ cup whole milk
1 teaspoon kosher salt
¼ teaspoon ground white pepper

Instructions

Combine potatoes, garlic, and 1 tablespoon of the salt in a medium saucepan with enough water to cover by 1 inch. Bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, 10 to 12 minutes.
Drain potatoes and return to hot saucepan. Stir until dry, about 1 minute.
Add butter, 1 piece at a time, stirring gently until melted before the next addition.
Using a potato masher, mash in milk until smooth. Stir in 1 teaspoon salt and white pepper.
Transfer potatoes to a serving bowl and top with more butter, if desired.