Small Batch Mashed Potatoes

Ingredients

• 2 pounds yukon gold potatoes (or russet potatoes)
• 1 bay leaf
• 2 Tablespoons kosher salt (divided)
• 1 cup whole milk
• 4 Tablespoons unsalted butter
• 3 cloves garlic (crushed)

Instructions

1. 1

   Prep: Peel the potatoes and cut into 1 to 1 1/2 inch pieces.

2. 2

   Boil: Put the potatoes into a large pot, add the bay leaf, 1 1/2 tablespoons salt, and cover with cold water. Bring to a boil over high heat, then reduce heat to maintain a rolling boil and cook until the potatoes fall apart when poked by a fork, about 20 minutes.

3. 3

   Drain the potatoes into a colander. Let them sit 2 to 3 minutes to allow moisture to escape. Remove the bay leaf.

4. 4

   Warm: While the potatoes are cooking, heat the milk, butter, and garlic in a small saucepan over low heat. Allow the garlic to infuse the milk but do not boil!

5. 5

   Mash: Transfer the potatoes to a mixing bowl and give them a rough mash with a potato masher. Begin mixing the potatoes with an electric mixer and slowly pour in half the milk mixture (remove garlic cloves first for easier pouring).

6. 6

   Season: Continue mixing until the potatoes are thick and creamy with very few lumps, and adding the warm milk as needed. Season with the remaining salt to taste.