- Place the potatoes in a stockpot with cold water and 1 teaspoon salt. Turn on the heat to medium and bring to a boil, then reduce heat to low and simmer for 15–20 minutes.
- Cook the potatoes until a knife can be inserted and pushed through with no resistance.
- While the potatoes cook, in a separate pot, combine the half-and-half, garlic, and butter.
- Cook on low heat until the butter melts and the mixture is warm. Remove and dispose of the garlic.
- Drain cooked potatoes in a colander. Return the potatoes to the hot stockpot for 1 minute and allow any excess moisture to evaporate.
- Transfer potatoes to a stand mixer. On low speed (speed 2) slowly add the warm milk mixture and combine just until lumps disappear. Do not overmix or the potatoes will become gummy. Season with salt and pepper. Transfer to a serving dish and serve warm. Top with chives if using.
Helpful Tools: vegetable peeler, chef’s knife, 6- to 8-quart cast-iron or clad stainless steel stockpot, small saucepot, colander, stand mixer with the flat beater
This recipe originally appeared in The Kitchen Decoded by Logan Levant and Hilary Hattenbach.