Categories: dinner, side, vegetarian

Ingredients

• 8 medium russet potatoes (about 4 pounds)
• 1 head peeled garlic cloves (about 15)
• Coarse salt
• 1 1/2 cups milk
• 1/2 cup butter (1 stick), cut into small pieces

Directions

1. Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
2. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
3. Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
4. In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.

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