Ingredients
Method
Preparation and Cooking
- Peel and chop the potatoes into even chunks for uniform cooking.
- In a large pot, bring salted water to a boil and add the chopped potatoes. Cook for 15 to 20 minutes or until fork-tender.
- While the potatoes are boiling, melt the butter in a small pan over low heat. Add minced garlic and cook until fragrant, about 1 minute.
- Drain the potatoes and return them to the pot to allow excess moisture to evaporate.
- Pour the garlic butter mixture over the drained potatoes. Add milk, salt, and pepper, then mash until smooth and creamy.
- Transfer to a serving dish and garnish with fresh parsley if desired. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze for up to one month. Reheat on low heat with a splash of milk.