Ingredients:

  • 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and quartered
  • 4 tablespoons (56g) unsalted butter, cubed and at room temperature
  • 1/2 cup (120ml) whole milk, warmed
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 2 garlic cloves, minced for a garlicky twist

Instructions:

  1. Peel and quarter the potatoes, ensuring they are of uniform size for even cooking.
  2. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer.
  3. Cook until fork-tender, about 15-20 minutes.
  4. Once cooked, drain the potatoes thoroughly in a colander and let them sit for a minute to steam off excess moisture.
  5. Return the potatoes to the pot, add butter, and mash until smooth and creamy.
  6. Gradually add warm milk and continue to mix until creamy.
  7. Taste and adjust seasoning with salt, pepper, and optional garlic.
  8. Spoon into a warm bowl and add a pat of butter on top for extra indulgence.