• 3 lbs. russet potatoes, peeled and cubed (for cooking purposes, it is very important to cut the potatoes all the same size)
  • 3 garlic cloves, smahsed
  • 1/2 to 3/4 stick of salted butter
  • 1 cup milk, taken out a few minutes early
  • Kosher Salt and Pepper, to taste
  • 2 teaspoons Gourmet Garden Basil

In my humble opinion, russets make the best mashed potatoes.


Place the potatoes and garlic cloves in a large pan and cover with cold water.  To insure even cooking, potatoes should be always started in cold water rather than hot.  Cook your potatoes just until fork tender.  Over cooking your potatoes will make them gummy. Once tender, drain the water out of your pan and place the pan back over a low heat. Keeping the potatoes over a low heat will insure that they are dry and it will also help heat your butter and milk as you mash. Adding very cold milk will make your potatoes cease up and that is why I prefer setting my milk on the counter a few minutes before using. Add your butter, salt and black pepper. Although I love my electric mixer, I prefer using a potato masher for this task because a mixer can overwork the potatoes and make them like glue. The texture of your mashed potatoes is up to you.  If you like a little texture in your potato, mash them less and if you prefer a smooth consistency, mash them a bit more. Fold in 2 teaspoons of Gourmet Garden Basil which will smell amazing once the basil hits the hot potato mixture! You may add more milk to get a creamier consistency if you’d like. Enjoy!