Mashed Potatoes Recipe

Prepare the Potatoes

Peel the Russet potatoes and cut them into even-sized chunks (about 1-2 inches).

Boil the Potatoes

Place the cut potatoes in a large pot and cover them with cold water. Add a teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

Cook the Garlic

While the potatoes are boiling, peel and crush the garlic cloves. In a small saucepan, melt 1 tablespoon of butter over low heat and add the crushed garlic. Sauté gently for about 2-3 minutes, until fragrant, but not browned. Remove from heat.

Drain the Potatoes

Once the potatoes are tender, drain them in a colander and return them to the pot.

Mash the Potatoes

Using a potato masher or fork, mash the potatoes until smooth and creamy.

Add Butter and Milk

Add the remaining butter and the milk to the mashed potatoes. Stir until well combined and smooth.

Incorporate Garlic and Herbs

Add the sautéed garlic, chopped fresh parsley, chopped chives, lemon juice, salt, and black pepper. Stir until the herbs are evenly distributed.

Serve

Transfer the mashed potatoes to a serving bowl. Optionally, garnish with extra herbs or a pat of butter on top before serving.