| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 1/2 - 2 pounds potatoes
- 2 Tbsp unsalted butter
- 1/4 cup whole milk
- 3 garlic cloves finely minced
- 1 Tbsp chopped fresh parsley leaves
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
Ingredients
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Instructions
- Scrub the potatoes well, removing any bad spots or eyes that you see. If any are larger than the others, cut in half to make sure they cook evenly.
- Add potatoes to a large pot and cover with water and a pinch of salt. Place on the stove over high heat and bring to a boil. Reduce heat to a strong simmer and cook until fork tender, about 10-12 minutes.
- Drain, then mash well in the same pot. Or, puree mixture in the pot with an immersion blender to make it even smoother.
- Stir in butter and milk, and continue to stir until mixture is smooth.
- Stir in garlic, parsley, salt, and pepper until combined. Season with additional salt and pepper to taste.
