Garlic Cream Mashed Potatoes

Begin by placing the potatoes and 1 1/2 tablespoons of salt in a substantial cooking vessel. Add sufficient cold water to cover the potatoes by 2 inches, ensuring they are fully submerged. Place the pot on high heat and bring the mixture to a rolling boil. Gradually decrease the heat to medium-high and continue boiling until the potatoes can be easily pierced with a fork, taking approximately 15 minutes.

Simultaneously, prepare the garlic butter by combining salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally, until the garlic becomes fragrant and white milk solids separate from the butter, a process that typically takes 2 to 3 minutes. Remove the saucepan from the heat and cover it to maintain warmth.

Remove the potatoes from the heat source and drain them in a colander. Return the potatoes to their original pot; add milk, sour cream, unsalted butter, 2 teaspoons of salt, and pepper.

Mash the potatoes using a potato masher until they reach a smooth consistency. Be cautious not to over-mash, as this can result in the formation of a sticky texture due to starches. Transfer the mashed potatoes to a serving bowl.

Next, pour the garlic butter through a fine mesh strainer into a small bowl. Discard the milk solids and garlic.

Finally, pour the butter over the mashed potatoes and sprinkle with scallions.