4 pounds Yukon Gold or other yellow-fleshed potatoes or red or white potatoes, cut into 3-inch pieces 8 peeled garlic cloves, ends removed and halved lengthwise 1 teaspoon salt 3 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 1/4 cups whole milk or half-and-half Salt and white pepper, to taste 3 tablespoons finely chopped chives Bring a large pot of water to a boil. Add potatoes, garlic and salt, and simmer, partially covered, until the potatoes and garlic are fork tender, about 15-20 minutes.
Drain potatoes in a colander and return to pot. Dry the potatoes over high heat, tossing them until all the moisture is evaporated, about 1-2 minutes.
Transfer the potatoes to a large bowl. Immediately mash them with a potato masher.
Heat the butter, oil and milk together in a medium saucepan over medium heat until the butter has melted. Add the heated mixture to the potatoes and whip them with a wooden spoon, electric mixer or wire whisk to a smooth but not soupy consistency. Mash any pieces of garlic until totally pureed. When the liquid is absorbed, add salt and pepper along with any desired flavorings and taste for seasoning. Transfer to a serving bowl, garnish with chives and serve immediately.
Advance preparation: May be prepared up to 4 hours head, covered and kept at room temperature. Reheat gently in the top of a double boiler over medium heat. Add extra milk as needed. You can also keep the potatoes warm on low in a slow cooker. Taste for seasoning.
15 minutes to make 15 minutes to cook