Ingredients:

  • 2 pounds Russet potatoes, peeled and cubed
  • 1/2 cup whole milk or heavy cream, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 clove garlic, minced (optional)
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions:

  1. Peel and cube the Russet potatoes into equal-sized pieces (about 1.5 inches).
  2. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil.
  3. Cook until fork-tender, about 15-20 minutes.
  4. Drain in a colander.
  5. Return drained potatoes to the pot.
  6. Add softened butter and minced garlic (if using). Begin mashing until smooth.
  7. Slowly pour in warm milk or cream while stirring. Mix until desired creaminess is achieved.
  8. Taste and adjust seasoning with salt and pepper.
  9. Transfer to a serving dish and garnish, if desired.