Pomme Puree

Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to maintain a gentle boil. Cook until potatoes are very tender and easily pierced with a fork, about 15-20 minutes.

While potatoes are cooking, heat butter, milk, salt, and garlic in a small saucepan over low heat until butter is melted and mixture is warm. Keep warm.

Drain potatoes well and let them sit for 1-2 minutes to allow excess moisture to evaporate.

Pass the hot potatoes through a ricer or food mill into a large bowl. If you don't have either, you can use a cheese grater with small holes.

Gradually fold the warm butter mixture into the riced potatoes using a wooden spoon or spatula, working gently to maintain the smooth texture.

For extra smoothness, use an immersion blender for 10-15 seconds to blend until creamy and smooth.

Taste and adjust seasoning with additional salt if needed. Serve immediately.