When I was a girl, mashed potatoes at my mother’s house came from a box – dehydrated bits of potato that suddenly sprung to somewhat of a half-life once the water was added and the dish was cooked. My 9 year-old self loved to ruminate over the transformation of such things. It was exciting and magical. The taste, however, was not. It was bland, runny, and my excitement waned. I have vowed as an adult to attempt to master the art of the potato.
- 3 scrubbed medium-large russet potatoes
- 1 tsp salt
- 3-4 garlic cloves
- 10 cups water
- 1/4 cup milk (regular, soy, almond, coconut)
- Peel the potatoes (or not, it’s your choice) and cut each potato into about 3-4 chunks each. Add about 10 cups of water to a stock pot and bring to a boil. Carefully add the potato chunks to the water – don’t drop them in, or they will splash and burn (I had the burn mark on my hand to prove it).
- Add the salt and boil the potatoes in the stock pot for about 5 minutes and then lower the heat to medium-high and cover.
- After about 10 minutes, add the garlic cloves to the pot. Cook until the potatoes are tender - about 10 more minutes. There is really no set time as the cut and size of the potatoes will often vary.
- When the potatoes are tender, remove the stock pot from heat and pour potatoes and the cooked garlic into a colander in the sink.
- Add the potatoes back to the empty stock pot and with a potato masher, wooden spoon, or spatula, mash and smash those starchy suckers until they are flat and gooey. Add the 1/4 cup of milk and continue mashing. The garlic will mash along with the potatoes.
- Serve and enjoy!