6 pounds Yukon potatoes (approximately 9 medium – large potatoes), scrubbed, peeled, quartered

8 garlic cloves, peeled, ends trimmed, left whole

kosher salt, as desired

2 1/2 cups milk or cream, heated to just below simmer – see kitchen note

1/2 cup (1 stick) unsalted butter, melted

Method:

1.   In a large pot, add potatoes and garlic and cover with water ensuring they are completely submerged by at least a few inches. Over medium – high heat, bring to a boil, generously season with salt, slightly cover with a lid, reduce temperature to medium – low and allow potatoes to cook until easily pierced with a fork, approximately 15 minutes.

2.   Strain potatoes, reserving garlic, and return to the dry pot allowing potatoes to dry as the steam escapes.

3.   In a separate medium size saucepan, add milk and butter. Over medium – low heat, bring milk to just below a simmer continue to heat until butter has melted.

4.   Add half the milk and butter mixture to the potatoes and using a potato masher, mash the potatoes until smooth. Continue to add warm milk and melted butter until desired creaminess. Alternatively, before you add the milk, pass the potatoes through a ricer or food-mill for an even smoother consistency.

5.   While the potatoes are still hot, adjust seasoning to taste with salt as desired.

Kitchen Note:  If you want a richer potato, use heavy cream. For a “lighter” variety, use 2% or whole milk.