I’ve never met anyone who doesn’t like mashed potatoes, an all-American dish that is nostalgic and satisfying. Yukon Gold potatoes have a buttery aroma and a rich, creamy flavor, while roasted garlic adds a sweet flavor that is less aggressive than that of raw garlic. These are great with Pan-Roasted Half Boneless Chicken with Sautéed Escarole (page 140).

　　

Ingredients

serves 4

　　4 medium Yukon Gold potatoes (1 1/2 pounds), peeled and quartered

　　Kosher salt

　　1 cup whole milk, or more as needed

　　4 tablespoons (1/2 stick) unsalted butter, cut into chunks

　　1/4 cup Roasted Garlic Puree

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Put the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil over medium heat, then reduce the heat so the water simmers gently. Cook until there is no resistance when a fork is inserted into the potatoes, about 20 minutes.

　　

Step 2

Warm the milk in a small pot over low heat.

　　

Step 3

Drain the potatoes and, while they’re hot, pass them through a food mill or potato ricer into a large mixing bowl. (If you do not have a ricer or food mill you can use a potato masher, but the potatoes won’t be as fluffy.) Add the milk, butter, and garlic puree, stirring with a wooden spoon to blend into the potatoes; season with 1 teaspoon salt and the pepper. Feel free to add more milk to achieve the consistency that you like. Cover and keep the potatoes warm until ready to serve.

　　Michael's Genuine Food