Creamy Cheesy Mashed Potatoes with Garlic

Peel and quarter the potatoes. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until very tender when pierced with a fork.

While potatoes cook, finely mince the garlic. In a small saucepan, melt 20g of butter over medium-low heat. Add the minced garlic and sauté gently for 2-3 minutes until fragrant, being careful not to brown it. Set aside.

Drain the cooked potatoes thoroughly and return them to the hot, empty pot. Let them sit for a minute or two to allow any excess moisture to evaporate.

Pass the hot potatoes through a potato ricer or mash them thoroughly with a hand masher until smooth.

In a separate saucepan, gently warm the remaining 80g of butter and the whole milk over low heat (around 60-70°C, not boiling) until butter is melted and milk is hot.

Gradually add the warm milk and butter mixture to the mashed potatoes, stirring vigorously with a wooden spoon or spatula until fully incorporated and creamy. Stir in the sautéed garlic and grated cheese until the cheese is melted and the mixture is smooth and stretchy. Add nutmeg if using.

Season generously with salt and black pepper to taste. Serve immediately, garnished with fresh chives if desired.