Preparation

• Wash and scrub 3 lbs Yukon Gold potatoes, then chop them into small chunks.
• Add the 3 lbs chopped Yukon Gold potatoes (or russet potatoes) to a large pot and cover with water. Bring the pot to a boil and reduce to let simmer until the potatoes are very soft when poked with a fork.
• While the potatoes are cooking, add ½ cup whole milk, ½ cup salted butter, 8 minced garlic cloves, 1 teaspoon salt and ½ teaspoon ground black pepper to a saucepan over low heat. Gently cook, allowing the garlic to infuse the flavor of the milk, but not boiling the milk. Cook for about 3-4 minutes.
• Once the potatoes are cooked and very soft, drain the water from the pot, leaving the potatoes.
• Pour in the garlic milk mixture to the pot, and mix everything together just until combined using a hand masher or electric mixer. You can leave a few small chunks while blending to add texture if you'd like!