Mashed Potatoes

Just in time for your Christmas feast, Chef Jacques Pépin shares his take on Mashed Potatoes and what to make with the leftovers! Mashed Potatoes Serves 6 · 2 pounds Yukon Gold potatoes · 4 large garlic cloves (peeled or not; see the headnote) · 3/4 teaspoon salt · 4 tablespoons (1/2) stick unsalted butter · 1 cup milk · 1/8 teaspoon freshly ground black pepper · Wine for Cheers! Gratin · Eggs · Pepper · Orange Cheddar Peel the potatoes and cut into large chunks (2- to 2 1/2-inch pieces). Drop the potatoes into a pot, cover with water, and add the garlic and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, and boil gently for 22 to 25 minutes, until the potatoes are tender. Push the potatoes through a food mill into a bowl. Add the butter and mix in thoroughly, then add the milk, mixing again until incorporated. Mix in the remaining 1/4 teaspoon salt and the pepper and serve. Leftover Mashed Potatoes Mix leftover potatoes with eggs, pepper, orange cheddar –into a gratin, into the oven.