Creamy Garlic Mashed Potatoes

Ingredients

• 2 1/2 pounds (1.1kg) Yukon Gold or Russet potatoes, peeled
• 6 garlic cloves, smashed and peeled
• 2 teaspoons salt, plus more to taste
• 1/4 cup (56g) unsalted butter
• 2/3 cup (160ml) whole milk
• 1/4 cup (60g) sour cream
• 1/4 teaspoon freshly ground black pepper
• Extra butter, optional, to serve
• Chopped chives, optional, to garnish
• Crumbled bacon or grated cheese, optional, to serve

Method

1. Peel the potatoes and cut them into even pieces about 1 1/2 inches wide.
2. Place the potatoes and smashed garlic in a large pot.
3. Cover with cold water by about 1 inch and add 2 teaspoons salt.
4. Bring to a boil over high heat.
5. Reduce the heat to medium-low and simmer for about 20 minutes, until the potatoes are fork-tender but not falling apart.
6. Meanwhile, warm the butter and milk in a small saucepan without letting the mixture boil.
7. Drain the potatoes and garlic thoroughly in a colander.
8. Return them to the warm pot and stir gently over medium heat for 1 to 2 minutes to remove excess moisture.
9. Pour in the warm butter and milk mixture.
10. Mash until the potatoes reach your preferred consistency.
11. Stir in the sour cream and black pepper.
12. Taste and adjust the seasoning.
13. Serve with optional extra butter, chives, bacon or cheese.