Classic Mashed Potatoes

1Begin by thoroughly washing the potatoes (8 large) under cold running water. After washing, peel the potatoes (8 large) and cut them into quarters. This will ensure they cook more evenly and quickly.

2In a large pot, bring the 2 quarts of water to a boil over high heat. Add a tablespoon of salt to the water to flavor the potatoes (8 large) during the cooking process.

3Carefully add the quartered potatoes (8 large) to the boiling water. Reduce the heat to medium and simmer the potatoes (8 large) for about 15-20 minutes or until they are tender and easily pierced with a fork.

4While the potatoes (8 large) are cooking, in a small saucepan, combine the milk, butter, and minced garlic (3 cloves). Heat the mixture over low heat until the butter is melted and the garlic (3 cloves) is fragrant. Be careful not to let the milk boil. Once done, remove from heat and set aside.

5Once the potatoes (8 large) are cooked, drain them well and return them to the pot. Over low heat, mash the potatoes (8 large) with a potato masher to your desired consistency.

6Gradually add the warm milk and butter mixture to the mashed potatoes (8 large), stirring constantly until the potatoes (8 large) are smooth and creamy. Season with salt and pepper to taste.

7For a creamier texture, you can add more milk or butter as needed, adjusting the seasoning accordingly.

8Serve the mashed potatoes (8 large) hot, garnished with chopped chives, grated cheese, and a dollop of sour cream, if desired.