Creamy Mashed Yukon Gold Potatoes
- 1-¾ to 2 pounds yellow-fleshed potatoes, peeled and cut into large chunks (1-½ to 2 inches)
- Freshly ground black pepper
- 2 cloves garlic, peeled
- 1 cup milk, hot but not boiling
- Kosher salt
- 3 tablespoons unsalted butter, softened
Put the potatoes and garlic in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 1...