Ingredients
• 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
• 3 cups Whole milk (enough to just cover the potatoes)
• 4 cloves Garlic, smashed (optional, for infusion)
• 1/2 cup Unsalted butter, cubed
• 1/2 cup Heavy cream or sour cream
• Salt and white pepper to taste
• Fresh chives or parsley for garnish
Preparation
1. The Milk Bath: Place your peeled and cubed potatoes in a large pot. Pour in the milk until the potatoes are just barely covered. Add the smashed garlic cloves and a pinch of salt.
2. Simmer Gently: Bring the milk to a very gentle simmer over medium-low heat. Do not let it boil over! Cook for 15–20 minutes or until the potatoes are fork-tender.
3. Drain & Save: Place a bowl under a colander and drain the potatoes, saving the hot, starch-infused milk.
4. Mash: While the potatoes are still hot, mash them using a potato ricer or masher.
5. The Secret Ingredient Mix: Slowly stir in the cubed butter and the heavy cream.
6. Adjust Consistency: If you like your potatoes thinner, add back a few splashes of that reserved “starchy milk” you saved earlier. This adds incredible depth of flavor.
7. Season: Season with salt and white pepper. Whip until smooth and fluffy.
Why It Works
• Starch Retention: Boiling in water washes away the potato starch. Boiling in milk keeps the starch in the pot, which helps create a velvety texture.
• Infusion: The garlic and milk flavor the potato through to the core while it cooks.