Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered
  • 1 cup (240 ml) whole milk
  • 8 tbsp (113g) unsalted butter, cut into cubes, plus extra for serving
  • 4 cloves garlic, smashed
  • ½ teaspoon freshly grated nutmeg
  • Salt and freshly ground white pepper to taste
  • 2 tablespoons finely chopped chives or parsley, for garnish (optional)

Instructions:

  1. Place potatoes in a large pot, cover with cold, salted water. Bring to a boil and cook until fork-tender (easily pierced with a fork), about 20-25 minutes.
  2. While potatoes cook, gently heat the milk and garlic cloves in a medium saucepan over low heat. Simmer gently for 10 minutes to infuse the milk with garlic flavor. Remove from heat and discard the garlic.
  3. Drain the potatoes thoroughly. Pass the hot potatoes through a potato ricer or food mill into the same pot.
  4. Place the pot with the riced potatoes over low heat. Gradually add the warmed milk, stirring constantly with a wooden spoon or heat-resistant spatula.
  5. Add the cubed butter, a few pieces at a time, stirring constantly until melted and fully incorporated.
  6. Stir in the nutmeg. Season generously with salt and white pepper to taste. Beat with a hand mixer or stand mixer (if using) on low speed for about 30 seconds to create a light and fluffy texture. Be careful not to overmix.
  7. Garnish with chives or parsley (optional). Serve immediately with a knob of butter on top.