3 pounds russet potatoes (about 6; peeled if desired), cut into 2-inch chunks
kosher salt and black pepper
1/4 cup olive oil
4 cloves garlic, thinly sliced
3/4 cup whole milk
8 tablespoons (1 stick) unsalted butter, cut up
1/2 teaspoon smoked paprika
Sat fat 9g
How to Make It
Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return the potatoes to the pot.
Meanwhile, heat the oil in a small skillet over medium-low heat. Add the garlic and cook, stirring, until golden, 5 to 8 minutes.
Add the milk, butter, 1 teaspoon salt, and ¼ teaspoon pepper to the potatoes and mash to the desired consistency. Top with the garlic oil and sprinkle with the paprika.
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