Source: spendwithpennies.com

Prep time: 15 minutes
Cook time: 20 minutes
Total Time: 35 minutes
Servings: 10

INGREDIENTS:

• 4 pounds potatoes russet or Yukon gold
• 3 cloves garlic optional
• ⅓ cup melted salted butter
• 1 cup milk or cream
• salt to taste
• black pepper to taste

DIRECTIONS:

• Peel and quarter potatoes, place in a pot of cold salted water.
• Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.
• Heat milk on the stove top (or in the microwave) until warm.
• Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.
• Season with salt and pepper. Serve hot.

NOTES:

• Drain Well: I usually let them sit about 5 minutes or so to completely drain, or even drain well and put them back in the warm pot for a few minutes to make sure all liquid is evaporated.
• Mash by Hand: Use a hand masher or a potato ricer for the creamiest potatoes. A hand mixer, stand mixer or food processor can work, but it can also break down the starches in the potatoes and cause a gummy texture.
• Add BUTTER! There are places you can skimp on the butter and this is not one of them.  I like to use salted butter and lots of it (but you can use unsalted and season potatoes to taste). Butter adds a creamy and… well, buttery texture.
• Heat the Cream:  Heat your milk/cream before adding.  This keeps the potatoes hot and it absorbs better.  Add cream/milk a little a time to get the right consistency.