Old-fashioned comfort food at its best. For basic mashed potatoes, omit the garlic and chives.
Makes 7 cups (12 servings)
3 pounds russet or Yukon Gold potatoes
4–6garlic cloves, peeled and halved
2teaspoons kosher salt, divided
1 teaspoon white wine vinegar
3⁄4cup whole milk
3 tablespoons unsalted butter
1⁄2cup (1⁄4 ounce) chopped fresh chives
1⁄4 teaspoon freshly ground white or black pepper
Nutritional information per serving: Calories 149 (28% from fat) • carb. 24g • pro. 3g • fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg • calc. 42mg • fiber 2g
1. Peel the potatoes and cut into 3⁄4-inch-thick slices. Place the potatoes, garlic, 1 teaspoon kosher salt, and wine vinegar in a 33⁄4 quart saucepan* and cover with cold water by 1 inch.
2. Cover loosely and bring to the boil over high heat, then reduce heat to medium high and boil gently until potatoes are tender but not falling apart, about 18 to 22 minutes. While potatoes are cooking, combine milk, half-and-half, butter, and 1⁄4 cup of the chives in a Cuisinart® 11⁄2–quart saucepan. Simmer over low heat until butter is completely melted. Keep warm.
3. Drain the cooked potatoes and garlic, return to the saucepan, and place over low heat for 1 minute. Remove from the heat, and use Speed 1 to mash the potatoes and garlic until somewhat smooth, about 60 seconds.
4. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on Speed 3 until fluffy, about 1 to 2 minutes. Add the remaining salt and pepper, mix to blend, 15 seconds.
5. Scrape down sides of pan with rubber spatula as necessary. Transfer the potatoes to a warm serving bowl and sprinkle with the remaining chopped chives. Serve immediately.
* Do not use nonstick cookware with the Cuisinart® Hand Mixer.
*Tip: For a lighter everyday version, use reduced fat or fat-free milk in place of the whole milk and