Prep: 30 minutes

Cook: 15 minutes

Serves: 12

10 Russet potatoes, peeled and quartered

1 ½ cups whole milk

4 tablespoons butter, cut up

1 bulb garlic, optional

Kosher salt

1. Boil: Settle potatoes in a large pot. Fill with cold water to cover by 1 inch. Sprinkle in 1 tablespoon salt. Bring to a boil, lower to simmer and cook until fork-tender, 15 minutes. Drain. Return potatoes to pot and pot to stove. Shake gently over medium heat until potatoes look dry, 1 minute.

2. Warm: Heat milk and butter until hot. (if you like, add a bulb of garlic, cut in half and let steep 15 minutes.) Strain into a big serving bowl.

3. Fluff: Set a potato ricer over the bowl. Run potatoes through ricer into bowl. Fluff with a fork. Immediately serve big scoops topped with butter.