The Ultimate Mashed Potatoes

Steps

1. 1

   Peel the Yukon Gold potatoes over a piece of parchment paper, then cut them into 1-inch pieces.

2. 2

   Place the potato pieces in a pot of cold water. Season the water heavily with kosher salt and bring it to a rapid boil over high heat.

3. 3

   Boil the potatoes for 15–20 minutes, until fork-tender.

   Start 20-minute timer
4. 4

   Drain the potatoes in a colander and allow the water to run off.

5. 5

   While the potatoes are still hot, press them through the finest setting of a potato ricer into a separate bowl. Set aside and keep warm.

6. 6

   In a pot over medium-low heat, melt the butter. When it is about half melted, add the lightly crushed garlic cloves with their skins on.

7. 7

   Add the whole milk and heavy cream. Season with kosher salt and whisk together.

8. 8

   Bring the mixture to a steamy heat and let it steep for 10 minutes.

   Start 10-minute timer
9. 9

   Strain out the garlic and any other aromatics, then pour the warm liquid into the bowl with the riced potatoes.

10. 10

    Stir until evenly incorporated, then season with salt and pepper to taste.