- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 2 pounds red potatoes, peeled
- Alessi Sea Salt, to taste
- 2 tablespoons butter, softened
- 1/2 cup milk
- 2 tablespoons Alessi Garlic PureeAdd
- Alessi Fresh Peppercorns
Place potatoes in a stockpot with enough salted water to completely cover them. Bring water to a boil, reduce heat to low and cover and cook for 20-25 minutes. Potatoes should feel tender when pierced with a fork. Drain and return to pot.
Using a blender, mash potatoes. Add butter. Slowly add milk until smooth. Stir in garlic puree until completely blended. Season with salt and pepper.