Jacques Pépin's Garlic Mashed Potatoes

by Rachael Ray Show Staff 9:00 AM, November 24, 2014

Aired November 24, 2014

Serves 6

2 pounds Yukon Gold potatoes
4 large garlic cloves (peeled or not; see the headnote)
3/4 teaspoon salt
4 tablespoons (1/2) stick unsalted butter
1 cup milk
1/8 teaspoon freshly ground black pepper


Peel the potatoes and cut into large chunks (2- to 2 1/2-inch pieces). Drop the potatoes into a pot, cover with water, and add the garlic and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, and boil gently for 22 to 25 minutes, until the potatoes are tender.

Place a pot underneath a food mill to catch the cooking liquid (you can use it in stocks, soups, or bread) and drain the potatoes in the mill, then push them through the mill into a bowl. Add the butter and mix in thoroughly, then add the milk, mixing again until incorporated. Mix in the remaining 1/4 teaspoon salt and the pepper and serve.

Leftover potatoes can be reheated in a microwave oven, fried as potato cakes in a skillet, or added to soup as a flavor enhancer and thickener.

What better way to add a little fun and romantic flavor to your meal than by cooking a recipe from the master, chef Jacques Pépin? Check out his go-to and easy-to-make mashed potatoes recipe, cooked exclusively to celebrate Rachael Ray's 1,500th episode!

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