Mashed Potatoes
Serves: 4-6
Cook time: 20-25 minutes
Prep time: 10 minutes
Ingredients:
2 pounds (908g) Yukon Gold potatoes, peeled and cut into 2 inch chunks
¾ cup (168g) unsalted butter
10 cloves garlic, peeled and left whole
¾ cup (178ml) whole milk
Freshly cracked black pepper, to taste, for garnish
2 tablespoons (6g) thinly sliced chives, for garnish
Salt, to taste
Method:
To a 6-8 quart stock pot, add your potatoes and cover them with cold water. Season generously with salt to taste. Bring to a boil over high heat, cook for 15-20 minutes or until your potatoes are very fork tender.
To make your confit garlic, while the potatoes are boiling, combine the butter and garlic in a small saucepan over medium-low heat and cook, stirring occasionally, for 7-10 minutes or until the garlic is incredibly soft and mushy. Add whole milk and heat until steamy. Turn off the heat and using an immersion blender or regular blender, blend the mixture together until as smooth as possible.
Once the potatoes are done cooking, strain the potatoes out over a colander to drain off all the water. Place your potatoes back into your now empty pot, then using a potato masher or a potato ricer, mash all the potatoes as finely as possible. Using a fine mesh sieve, strain your hot butter mixture directly into the potatoes and stir until thoroughly combined. Season to taste with salt and serve garnished with fresh cracked black pepper and chives.
