Stop Boiling Potatoes in Water! Grandma’s Secret Ingredient Will Change Your Mashed Potatoes Forever

1. Prep the Potatoes:
   Peel and cut your potatoes into evenly sized chunks. Rinse them under cold water to remove excess starch.
2. Boil in Milk:
   In a large pot, combine the whole milk and heavy cream. Add the potato chunks (and minced garlic, if using) to the pot. Bring the mixture to a gentle simmer over medium heat. Make sure the liquid covers the potatoes; add a little extra milk if needed.
3. Cook Until Tender:
   Let the potatoes cook in the milk mixture until they are fork-tender, about 20-25 minutes. The potatoes will absorb the creamy liquid, building flavor from the inside out.
4. Mash It Up:
   Drain any excess liquid (if necessary) and return the potatoes to the pot. Add the butter and mash the potatoes until smooth. For an extra creamy consistency, use a hand mixer or potato ricer.
5. Season to Perfection:
   Stir in salt and pepper to taste. Adjust the seasoning, and if you’d like, fold in chopped chives or parsley for a burst of color and freshness.
6. Serve and Enjoy:
   Serve your ultra-creamy mashed potatoes warm, and prepare for compliments! They pair perfectly with your favorite meats, gravies, or as a standalone comfort food.

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