Ingredients:

  • 2 pounds Yukon Gold or Russet potatoes
  • 4 cloves garlic, peeled
  • 1/2 cup milk (or more, for desired creaminess)
  • 1/4 cup unsalted butter
  • Salt and pepper, to taste
  • Optional: chopped fresh parsley for garnish

Instructions:

  1. Peel the Potatoes:
    • Using a vegetable peeler, peel the potatoes carefully. Remove any eyes or blemishes. Cutting them into uniform chunks ensures even cooking.
  2. Prepare the Garlic:
    • Peel the garlic cloves using your peeler or by gently smashing them with the flat side of a knife and removing the skin.
  3. Cook the Potatoes and Garlic:
    • Place the peeled potatoes and garlic in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
  4. Mash the Potatoes:
    • Drain the potatoes and garlic, then return them to the pot. Add butter and begin mashing. Gradually pour in the milk while mashing to reach your desired consistency.
  5. Season and Serve:
    • Add salt and pepper to taste. Garnish with chopped parsley if desired and serve warm.

Peeling is key for smooth mashed potatoes. Removing the skin properly ensures there are no lumps or rough textures. The same careful peeling technique can be applied to other vegetables, helping develop control, speed, and safety in the kitchen.