I wanted to serve some sort of potato dish to go with the Balsamic and Dijon Marinated Flank Steak and the Balsamic Roasted Tomatoes with Fresh Basil. I decided to try something a little different with these mashed potatoes. Instead of roasting garlic, I sautéed garlic in butter before adding the milk. I warmed the butter/garlic/milk mixture then added it to the cooked Yukon gold potatoes. I seasoned them with sea salt and freshly cracked pepper then added some fresh chives before mashing them. They turned out flavorful, fluffy, and so delicious. I loved the flavor the sautéed garlic and fresh chives gave to these creamy mashed potatoes. We all liked them and they paired perfectly with the rest of the meal.
Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.
Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.
Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.