This is the simplest and most classic recipe for the best garlic mashed potatoes.
- ½ cup unsalted butter
- 1½ cup whole milk
- kosher salt
- 1 head peeled garlic cloves (about 15)
- 4 pound russet potatoes
- 1 head peeled garlic (about 15 cloves)
Peel potatoes and quarter lengthwise; cut crosswise ½ inch thick. In a 5‑quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat. In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash by whatever method you prefer until smooth and creamy.