– 1 cup water
– 3 to 3 1/2 pounds (4 large) russet potatoes, peeled and sliced 1-inch thick
– 4 cloves garlic, peeled (optional)
– 3/4 cup whole milk
– 3 tablespoons unsalted butter
– 1 1/2 teaspoons kosher salt
– 1/2 teaspoon freshly ground black pepper
– Chopped fresh chives or parsley, for garnish (optional)
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
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