An electric stand mixer makes mashed potatoes dangerously easy to prepare. You may find yourself eating them every night! Just be sure to leave them a little chunky: If you overmix them, they’ll become gluey. I love to eat these as a side with just about anything, especially Chicken Fried Steak with White Gravy (page 106). They’re so good that sometimes I even serve them as an appetizer, spooned into cocktail glasses and topped with a sprinkling of chopped fresh chives.

　　

Ingredients

makes about 6 servings

　　4 large russet potatoes (about 3 pounds), peeled and chopped into roughly 2-inch dice

　　2 tablespoons kosher salt

　　4 tablespoons (1/2 stick) unsalted butter, or more to taste

　　1 head garlic, cloves peeled and minced

　　1/2 cup milk, warmed

　　Ground black pepper to taste

　　

Step 1

Place the potatoes in a large saucepan. Add the salt and cold water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes fall apart when poked with a fork, 10 to 15 minutes. Drain the potatoes well and transfer them to the work bowl of an electric stand mixer fitted with the whisk attachment.

　　

Step 2

Meanwhile, melt 2 tablespoons of the butter in a skillet over medium-low heat. Add the garlic and cook gently, stirring occasionally, until softened and very lightly browned, 3 to 5 minutes. Add the garlic-butter mixture to the bowl with the potatoes. Add the remaining 2 tablespoons butter, the warm milk, and the pepper. Mix on medium-low speed until creamy but still chunky, no more than 1 minute. Do not overmix or the potatoes will become gluey. Serve.

　　Eva's Kitchen