Equipment
- Stand Mixer
Ingredients
- 4 Yukon gold potatoes small, peeled and cut into 2.5-3” pieces* (about 12-16 ounces)
- 3 tablespoon unsalted butter
- 1 garlic clove peeled and minced**
- 1 tablespoon chives chopped finely**
- ⅓ cup whole milk or heavy cream
- 1 ½ teaspoon salt plus extra for boiling water
- Extra chives and butter for garnish optional
Instructions
- Place cut potatoes in bowl covered with water for 20 minutes
- Place potatoes in a medium pan or pot and cover with cold water. Slightly salt the water. Cover and bring water to a boil. Once boiling, reduce to medium-low on your stove to just simmer with your lid ajar. Let cook for another 20-25 minutes, until tender (test with a fork).
- Drain potatoes, do not rinse!
- In a small sauce pan heat your butter. Once butter has melted add in your garlic, salt, and chives. Cook until fragrant, about 3-4 minutes. Add in milk/heavy cream until heated.
- Place potatoes into stand mixer bowl (or regular mixing bowl if doing with hand mixer or by hand) with paddle attachment. Turn onto the slowest speed and start to break down potatoes. Slowly pour in milk and butter mixture. Once milk is incorporated, turn up speed to low-medium and whisk for about 2 minutes.
- Season to taste with salt and pepper. Plate, top with extra butter and chives if you wish, and serve!
Notes
- * Can be substituted for 3 Yukon Gold potatoes
- **Chives and garlic can be omitted and just as delicious!
- Can be reheated, just do short intervals in microwave.
- Can be made ahead of time and can sit at room temperature for about 2 hours.
- Don’t have a stand mixer? No worries, use a wooden spoon at first with the mashing of potatoes, or ricer. Then use a whisk to whip the potatoes at the end.
- **Chives and garlic can be omitted and just as delicious!
- Can be reheated, just do short intervals in microwave.
- Can be made ahead of time and can sit at room temperature for about 2 hours.
- Don’t have a stand mixer? No worries, use a wooden spoon at first with the mashing of potatoes, or ricer. Then use a whisk to whip the potatoes at the end.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Mention @amanda.wilens