Ingredients
Scale
- 5 lbs Russet or Yukon Gold Potatoes ($4.50)
- 1/2 cup Unsalted Butter ($1.25)
- 1 cup Whole Milk ($0.50)
- 4 cloves Garlic, minced ($0.30)
- 1 tbsp Salt ($0.05)
- 1 tsp Black Pepper ($0.05)
- 1 tsp Dried Thyme or Rosemary ($0.10)
Instructions
- Peel the potatoes and cut them into uniform 1-inch cubes. Smaller cubes cook faster and more evenly. Place the cubes in a large colander and rinse them under cold water to remove excess starch. This step ensures your final dish is creamy rather than gummy. Mince the garlic cloves finely and set aside.
- Place the potatoes in a large pot and cover them with cold water by at least two inches. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender. While the potatoes boil, heat the milk, butter, minced garlic, and herbs in a small saucepan over low heat until the butter melts. Do not let the milk boil; you just want to infuse the flavors.
- Drain the potatoes thoroughly and return them to the warm pot. Let them sit for two minutes to allow steam to escape. Use a potato masher or a ricer to break them down. Gradually pour in the warm milk and butter mixture while stirring with a wooden spoon. Add the salt and pepper. Stir until the potatoes are smooth and fluffy. Taste and adjust the seasoning if necessary.
- Allow the mashed potatoes to cool to room temperature. Transfer them to a buttered 9×13 inch baking dish or a slow cooker crock. Cover tightly with plastic wrap or a lid and refrigerate for up to 48 hours. On Christmas Day, simply reheat in the oven at 350°F for 30 minutes (covered) or on the “Low” setting of your slow cooker for 2 hours, adding a splash of milk if they need extra moisture.
- Cook Time: 40 minutes