Step 1: Peel & Cut the Potatoes
Peel the potatoes and cut them into 1-inch chunks. This helps them cook evenly and absorb maximum flavor.
Step 2: Cook Potatoes in Milk & Butter (Not Water!)
In a large pot, add the milk, heavy cream, and butter.
Add the garlic (if using), salt, and nutmeg. Stir well.
Gently place the potatoes into the pot. Ensure they are fully submerged in the creamy mixture.
Turn the heat to medium-low and let the potatoes simmer gently for about 20-25 minutes, or until fork-tender.
Do NOT let the milk boil! Keep the heat gentle to prevent scorching.
Step 3: Mash to Perfection
Once the potatoes are soft, use a slotted spoon to transfer them to a large mixing bowl.
Reserve some of the cooking liquid (about ½ cup), as it will be used to adjust the texture later.
Mash the potatoes using:
A potato masher (for a rustic, chunkier texture)
A ricer (for extra smooth and fluffy potatoes)
Slowly mix in the reserved milk-butter mixture, a little at a time, until you reach your desired consistency.
Step 4: Season & Serve
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