The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Mashed Potatoes



6 potatoes, peeled

1 stick butter

2 cups milk, at room temperature

3 garlic cloves, smashed

Salt and pepper to taste


  1. Bring a large pot of water to a boil and add potatoes. Boil until fork-tender, about 20 minutes.
  2. Meanwhile, in a separate saucepot, add butter and melt. Add milk and garlic and bring to a boil.
  3. Once potatoes are fork-tender, add them to a ricer and rice into a standing mixer fitted with a whisk attachment.
  4. Strain out garlic from milk mixture. Whisk riced potatoes on low speed while drizzling in the milk mixture. Once desired consistency is achieved (you will likely have milk mixture left over), salt and pepper to taste. Serve immediately.
Print Recipe