The Ultimate Mashed Potatoes

A potato is a powerful thing in Joshua Weissman's hands.

Prep

Cook

Total

Serves

people

Ingredients

Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with kosher salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender.
Once the potatoes are done cooking, strain through a colander and allow them to drain off their water. Using a potato ricer, and while your potatoes are still hot; press all of them through on the finest setting into a separate bowl. Place to the side and keep warm.
To make the flavor liquid, melt unsalted butter in a pot set to medium-low heat. Once the butter is half melted, add in 4 cloves of lightly crushed skin-on garlic. Add in whole milk and heavy cream. Season with kosher salt and whisk together.
Bring up to a steamy heat and let steep for 10 minutes.
Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, and season with salt and pepper.