Tangy, Garlicky Mashed Potatoes

• 1.75 pounds russet potatoes (2 large)
• 3 tablespoons unsalted butter
• 2/3 cup whole milk
• 1 teaspoon salt
• 2 teaspoons white balsamic vinegar
• 1 large garlic clove, crushed

1. Fill a saucepan with water up to about 2 or 3 inches below the rim and bring to a boil.
2. Rinse potatoes and cut them in half, and place them in the boiling water. Boil potatoes until a fork easily slips through them, about 25 minutes.
3. Drain potatoes in a colander and gently run cold water over them until they are cool enough to handle. Slip off the skins and discard.
4. Put potatoes through a potato ricer and back into the saucepan (or mash in the saucepan using a masher or fork). Place saucepan back on the stove on low heat.
5. Add butter, crushed garlic, and salt and stir to combine well. Then add whole milk and stir again. If the butter is still melting, give it another few stirs when it is completely melted to evenly distribute the butter.
6. Sprinkle white balsamic vinegar over and stir a few more times to combine.

russet potatoes, unsalted butter, milk, salt, white balsamic vinegar, garlic

Taken from food52.com/recipes/38823-tangy-garlicky-mashed-potatoes (may not work)