Description
This classic mashed potatoes recipe delivers creamy, buttery, and perfectly seasoned mashed potatoes made from russet and Yukon Gold potatoes. Enhanced with garlic, whole milk, butter, and optional sour cream, these mashed potatoes make a comforting and versatile side dish ideal for any meal.
Ingredients
Scale
Potatoes and Garlic
- 3 pounds potatoes (russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks)
- 3 garlic cloves
Dairy and Seasoning
- ½ cup unsalted butter (1 stick, plus more for serving)
- 1 cup whole milk
- 1½ teaspoons sea salt (plus more for the cooking water)
- Freshly ground black pepper, to taste
- ¼ to ½ cup sour cream (optional)
Garnish
- Chopped fresh chives (for garnish)
Instructions
- Prepare and Boil Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon of salt to season the water. Bring to a rolling boil over high heat, then reduce to medium and simmer gently for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Drain and Begin Mashing: Drain the potatoes and garlic thoroughly and return them to the pot. Using a potato masher, mash the potatoes and garlic together until partially mashed and starting to break down.
- Add Butter, Milk, Salt, and Pepper: Incorporate the ½ cup unsalted butter, 1 cup whole milk, 1½ teaspoons sea salt, and freshly ground black pepper into the potatoes. Continue mashing until smooth and creamy.
- Fold in Sour Cream (Optional): If desired, gently fold in ¼ to ½ cup sour cream with a spatula or wooden spoon to enrich texture and flavor, being careful not to overwork the potatoes.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, topped with an extra pat of butter and sprinkled with chopped fresh chives for a fresh and vibrant finish.
Notes
- Use a mix of russet and Yukon Gold potatoes for a creamy yet fluffy texture.
- Adding garlic cloves to the boiling water infuses subtle flavor without overpowering the potatoes.
- Sour cream is optional but adds a nice tang and richness.
- For fluffier mashed potatoes, avoid overworking, which can make them gluey.
- Adjust milk quantity to reach your preferred consistency.
- Serve immediately for the best texture, or reheat gently with added milk.
