Creamy Garlic Mash

Get the smoothest, creamiest garlic potatoes ever without ever touching a potato masher.


  • 3 large baking potatoes
  • 1/2 cup whole milk
  • 6 garlic cloves
  • 1 stick (1/2 cup) butter, cut into tablespoons
  • Salt and white pepper


  1. Prepare a medium heavy-bottomed pot with salted, cold water.
  2. Peel potatoes and cut into chunks, about 1 to 1 1/2 inches. Add to pot with salted water, and simmer until potatoes are cooked through, 20 to 25 minutes.
  3. In the meantime, add milk to a small pot. Crush the garlic cloves and add to the milk with a bit of salt and pepper. Let infuse over low heat, about 10 minutes or longer, as long as milk isn’t scorching and doesn’t simmer or steam.
  4. When potatoes are done, strain, and then while still hot, pass through a potato ricer or sieve back into THE empty pot. (Do not just use a potato masher!)
  5. Add 2 tablespoons of the butter, and whisk into potatoes. Set potatoes over low heat, and slowly start adding milk through a strainer, constantly whisking. Continue to add milk and butter to achieve desired texture. Season to taste before serving.