Mashed potatoes are the ultimate comfort food, and they complement most main dishes, from grilled meat to poultry, fish, stews, and roasts. I favor garlic in my mashed potatoes, adding it to the cooking water as my Aunt Aimée used to do for a delicate taste in the finished dish. I like my mashed potatoes silky and light, as does Shorey. I cook the potatoes in a small amount of water, so that at the end, the remaining liquid can be mashed into the puree; there is a lot of taste in that liquid.
I use a hand masher, whisking butter and milk in at the end for a smooth texture. How much liquid you have at the end of the cooking and how creamy and light you like your potatoes will determine the amount of milk you add. Pour in the milk ¼ cup at a time and mix well with a whisk after each addition. I prefer Red Bliss potatoes and whole milk, but you can vary the recipe based on your taste preferences.
Serves 4
Put the potatoes, water, garlic, and salt in a saucepan. Bring the water to a boil, cover, reduce the heat, and boil gently for 35 minutes, or until the potatoes are very tender. You should have about ⅔ cup liquid left.
Using a hand masher, mash the mixture into a puree. Add the butter and ¼ cup of the milk and mash some more. Add another ¼ cup milk and mix with a whisk to make the puree silky and smooth. Then add more milk if you like to get the potatoes to your desired consistency. If you are not ready to serve the mashed potatoes right away, spread 2 to 3 tablespoons of milk on top of the puree so it sits on the potatoes and keeps them moist on top; when ready to serve, mix in the milk.