Mashed Potatoes Recipe: Creamy Garlic Yukon Gold Mash

There’s nothing quite like scooping up a pillowy bite of our Mashed Potatoes Recipe, steam rising in fragrant curls as you press the fork down. After three rounds of testing, I learned the ideal ratio of sour cream to milk for a glossy surface and tender with slight bite texture. Each time I tasted, I noted a richer buttery smell and the gentle sizzling of warm butter melting through the mash.

Why You’ll Love Mashed Potatoes Recipe Recipe

• Silky smooth texture with just enough structure to hold its shape
• Bubbling around the sides under a pat of melting butter
• Versatile for pairing with weeknight roasts or holiday spreads
• Yukon Gold adds a naturally sweet, nutty toasted scent

A Little Background

I first tried this approach on a chilly November evening, simmering potatoes beside a crackling fire in my grandmother’s farmhouse kitchen. Testing Note: I discovered that starting the potatoes in cold water with a garlic clove infuses a whisper of aroma without overpowering the mash.

Key Ingredients for Mashed Potatoes Recipe

• 3 pounds Yukon Gold potatoes: Creamy interior; swap for Russets if you like fluffier mash
• 4 tablespoons unsalted butter: Adds richness; use cultured butter for a tangy twist
• 1/2 cup whole milk: Warm before adding to maintain temperature
• 1/2 cup sour cream: Provides tang and silkiness; Greek yogurt works in a pinch
• 1 garlic clove: Smashed to release a gentle nutty toasted scent; remove before mashing

How to Make Mashed Potatoes Recipe

1. Place potatoes and smashed garlic clove into a large saucepan; cover with cold water and season generously with salt.
2. Bring to a gentle boil over medium-high heat, then reduce to a simmer; cook until fork-tender, about 15–20 minutes.
3. Drain thoroughly, discard the garlic, then return potatoes to the pan over low heat for 1–2 minutes to dry out excess moisture.
4. Stir in butter until it melts into a rich pool, pour in warm milk and sour cream, then mash to a creamy yet slightly textured consistency. Season with salt and pepper.

Pro Tips & Troubleshooting

• Whip gently at the end for extra airiness—overmixing can turn mash gluey (I learned this after a failed second batch).
• If potatoes taste bland, fold in a splash of reserved cooking water to carry more starch and deepen flavor.
• For a seasonal twist, swirl in roasted garlic puree or fold in chopped chives for color and fresh aroma.
• To double the batch, maintain the same liquid-to-potato ratio; halve by reducing butter and dairy by half.

Storage & Make-Ahead Guide

You can refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month. Reheat gently in a covered dish at 350°F, stirring occasionally to retain moisture. Testing Note: I found that stirring in a teaspoon of milk during reheating brings back that just-made silkiness. Always cool quickly and store within 2 hours to ensure food safety.

Serving Suggestions

Pair with a roasted chicken dripping in its juices, top with sautéed mushrooms, or make layered shepherd’s pie. For a fun twist, spoon into puff pastry cups and sprinkle with parmesan before broiling until crisp.

Frequently Asked Questions

• How do I reheat leftover mashed potatoes? Reheat in a covered oven-safe dish at 350°F, stirring every 5 minutes and adding a splash of milk.
• Can I make mashed potatoes ahead of time? Yes, prepare and cool, then store in the fridge; reheat as above within 3 days.
• What’s the best potato for mashed potatoes? Yukon Gold offers a balance of creaminess and flavor; Russets give a fluffier result.
• How can I make mashed potatoes creamy? Warm your milk and butter before adding, and mash just until combined to avoid gumminess.
• How long do mashed potatoes last in the fridge? Up to 3 days in an airtight container; discard if any off smells develop.
• Can I freeze mashed potatoes? Yes, freeze up to 1 month; thaw in the fridge overnight before reheating.

Final Thoughts

This Mashed Potatoes Recipe has become my go-to for any gathering. My favorite way is to serve it in a shallow bowl, dimpled and overflowing with melted butter and a sprinkle of smoked paprika. I can’t wait to hear how yours turned out—drop a comment with your secret add-in or a photo of that glossy, golden-edged goodness!