Mashed Potatoes with Garlic Cloves
These creamy mashed potatoes use Yukon Golds, garlic, butter, and milk for a rich, smooth side dish that’s ideal for a holiday spread. The recipe also offers a quick idea for turning leftovers into a cheesy gratin.
Instructions
-
Prepare the potatoes
Peel the Yukon Gold potatoes and cut them into large 2‑ to 2½‑inch chunks. Place the pieces in a pot, cover with water, add the garlic cloves and ½ teaspoon of the salt. Bring to a boil, then reduce heat and simmer gently for 22‑25 minutes, until the potatoes are fork‑tender. -
Mash and season
Drain the potatoes and push them through a food mill into a bowl. Stir in the butter until fully melted, then add the milk and mix until smooth. Sprinkle in the remaining ¼ teaspoon salt and the black pepper, stir well, and keep warm. -
Optional leftover gratin
If you have leftover mashed potatoes, combine them in a baking dish with beaten eggs, a pinch of pepper, and shredded orange cheddar. Bake in a preheated oven until the top is golden and the cheese is melted, creating a hearty gratin.
Tips
For extra fluffiness, use a food mill rather than a hand masher. Warm the milk before adding it to prevent cooling the potatoes.
Video
“Mashed Potatoes” by Home Cooking with Jacques Pépin, watch on YouTube.
About this recipe
The mashed potatoes are buttery and silky, with a subtle hint of garlic and a touch of black pepper. They’re cooked until tender, then passed through a food mill for a fluffy texture, making them a classic accompaniment to roast meats or festive gravies. Serve them hot, garnished with a pat of butter or fresh herbs if desired.
If you have leftovers, simply fold them with eggs, orange cheddar, and pepper, then bake into a gratin for a comforting second dish. This transforms the extra mash into a golden‑browned, cheesy bake that’s perfect for lunch or a quick dinner.
