The Best Mashed Potatoes
- 1 lb Yukon Gold potatoes, halved
- 1-1½ sticks unsalted butter, cubed
- 3 teaspoons Momofuku Savory Seasoned Salt
- ½ cup milk
- 1 bay leaf
- 1 clove garlic, crushed
Max Ng helped us come up the creamiest, most savory mashed potatoes ever. The secret: lots and lots of Momofuku Savory Seasoned Salt at all steps of the process. They’re perfect for any holiday table, but they’d go equally well on a weeknight when you need a quick and filling side dish.
Heat oven to 300ºF.
Submerge washed potatoes in a pot of cold water and 1 teaspoon of Momofuku Savory Seasoned Salt. Fill the water just 1 inch above the level of the potatoes in the pot. Bring the water to a light simmer. Cook potatoes until tender. Drain potatoes, place onto a cooking tray in the oven to dry out the potatoes lightly—approximately 5 minutes.
Meanwhile, steep milk, the crushed clove of garlic, and the bayleaf over low heat. Add 1 teaspoon of Momofuku Savory Seasoned Salt to the mixture.
After the potatoes are dried, pass them through a ricer and into a clean pot. Discard the potato skin in between ricing each potato. Mash the potatoes with a rubber spatula as you mix in the cubed butter. Remove the garlic and bayleaf from the milk and add small amounts of the milk into the mash, alternating with butter, to desired consistency. If you prefer a smoother mash, pass it through a fine sieve.
Finish with the remaining 1 teaspoon of Momofuku Savory Seasoned Salt. Keep warm until ready to serve.