Creamy Mashed Potatoes with Garlic Butter

Peel the potatoes and cut them into evenly sized chunks so they cook at the same rate. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring the water to a boil over medium-high heat. Cook for 18–22 minutes, or until the potatoes are fork-tender and easily break apart.

While the potatoes cook, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Be careful not to brown the garlic, as it can become bitter. Remove from heat and set aside.

Drain the cooked potatoes thoroughly and return them to the warm pot. Mash the potatoes using a potato masher until smooth. Avoid overmixing, as this can make the texture gluey.  Slowly add the warm milk and garlic butter while gently stirring until everything is combined.

Season the mashed potatoes with salt and black pepper. Adjust the seasoning according to your taste. Transfer to a serving bowl and top with extra butter and fresh parsley if desired. Serve warm with your favorite main dishes.