• 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.