Ingredients
9 cloves garlic, peeled
6 large potatoes, peeled and cut lengthwise into quarters
1 1/2 teaspoons kosher salt
4 tablespoons unsalted butter
1 cup whole milk
Freshly ground black pepper
Directions
1
Place the garlic and potatoes in a large saucepan. Cover with water, add 1/4 teaspoon of the salt and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a knife. Drain, return potatoes and garlic to the pan and heat briefly over low heat, shaking the pan, until all moisture is gone.
2
In a small saucepan, heat the butter and milk together until the butter melts.
3
Put the potatoes and garlic through a ricer or food mill or mash with a potato masher until smooth. Add the milk and butter and stir until smooth. Season with the remaining salt and pepper to taste.