With a hint of garlic, these easy mashed potatoes are simply the best. No peeling or beaters are required. For a finer, less lumpy version, use hand beaters instead of a fork.
|6 pounds russet potatoes, cleaned and cut into 1- to 2-inch pieces (not peeled)||2 to 2 1/2 cups milk, warmed|
|8 cloves garlic||1 teaspoon kosher salt|
|1 1/2 sticks unsalted butter||1/2 teaspoon black pepper|
In a large pot with salted water, boil the potatoes and the garlic until a fork can easily break the potato, about 20 to 25 minutes. Drain well and return to the pot. Add the butter and milk (start with 2 cups; add more if it’s too dry). Using a fork, smash the potatoes until just slightly chunky. Season with salt and pepper.
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