Creamy Mashed Yukon Gold Potatoes

Yellow-fleshed potatoes have a rich, almost buttery taste. If you like a slightly tangy edge to your mash, substitute buttermilk for the milk. You can also embellish these by adding a whole heap of fresh herbs (up to ½ cup each of chopped parsley and basil) and some toasted pine nuts, too.

1-¾ to 2 pounds yellow-fleshed potatoes, peeled and cut into large chunks (1-½ to 2 inches)

2 cloves garlic, peeled

Kosher salt

3 tablespoons unsalted butter, softened

1 cup milk, hot but not boiling

Freshly ground black pepper

Directions at finecooking.com

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