Old-fashioned comfort food at its best. For basic mashed potatoes, omit the garlic and chives. Preparation: 20 minutes or less, plus cooking time for potatoes.
Makes 7 cups (12 servings)
3pounds russet or Yukon gold potatoes
4–6cloves garlic, peeled and halved
2teaspoons kosher salt, divided
1teaspoon white wine vinegar
3⁄4cup whole milk
3tablespoons unsalted butter
1⁄2 cup (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 1⁄2-inch 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. Cover loosely and bring to a boil over high heat, then reduce heat to medium-high and boil gently until potatoes are tender but not falling apart, about 15 to 18 minutes.
2. While potatoes are cooking, combine milk, half-and-half, butter, and chives in a 11⁄2-quart saucepan. Simmer over low heat until butter is completely melted. Keep warm. 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 2 to whip the potatoes and garlic until somewhat smooth, about 30 seconds.
3. While still mixing, add the hot milk and butter mixture, and mix until well blended, about 30 seconds. Mix on speed 4 until fluffy, about 1 minute. Add the remaining salt and pepper; mix to blend, 15 seconds. Scrape sides and bottom of pan with rubber spatula as necessary.
4. Transfer the potatoes to a warm serving bowl and sprinkle with the remaining chopped chives. Serve immediately.
*Do not use nonstick cookware with the hand mixer.
Tip: For a “lighter” everyday version, use evaporated fat-free milk (not reconstituted) in place of the milk and half-and-half.