- 2 ½ - 3 lbs red skin potatoes
- ½ cup unsalted butter
- 2 teaspoon grated garlic about 4 cloves
- ½ cup whole milk
- 1 tablespoon fresh chives chopped
- 3 teaspoon salt divided - 1 teaspoon for salting water, 2 teaspoon for mixing in
- 1 teaspoon black pepper
Cut the potatoes in quarters and put them in a large pot. Fill the pot with water until the potatoes are fully submerged. Add a large pinch of salt and bring the water to a boil. Cook until fork-tender, about 15-20 minutes. Drain the potatoes.
While the potatoes are cooking, heat the garlic, butter, and whole milk on low heat until steamy and very fragrant, about 5 minutes.
Using a potato masher (or tool of choice), mash the potatoes until your desired consistency. Then gently mix in the warm creamy garlic butter, 2 teaspoon salt, and 1 teaspoon black pepper until fully combined. Transfer to a serving bowl and top with fresh chopped chives.
Calories: 442kcal | Carbohydrates: 68g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1249mg | Potassium: 1933mg | Fiber: 7g | Sugar: 6g | Vitamin A: 558IU | Vitamin C: 36mg | Calcium: 74mg | Iron: 3mg
Course: Side Dish
Cuisine: American
Keyword: Potatoes