Mashed Potatoes
Creamy, buttery mashed potatoes made with Yukon Gold potatoes, garlic, sour cream, and warm milk for a rich, fluffy side dish.
Ingredients
- Potatoes:
- 2 pounds Yukon Gold potatoes peeled and cut into chunks
- 4 cloves garlic peeled
- 1 1/4 teaspoons salt divided
- Mash:
- 1/2 cup unsalted butter cubed
- 3/4 cup whole milk warmed
- 1/4 cup sour cream
- 1/2 teaspoon black pepper
- 1 tablespoon chopped chives optional
- Extra butter for serving optional
Instructions
- Potatoes:
- Place the potatoes and garlic in a large pot and cover with cold water. Add 1 teaspoon of the salt, then bring everything to a boil over medium-high heat.
- Reduce the heat and simmer until the potatoes are very tender, about 15 to 20 minutes.
- Mash:
- Drain the potatoes well, then return them to the hot pot for 1 minute to let excess moisture steam off.
- Add the butter, warm milk, sour cream, remaining salt, and black pepper. Mash until smooth and creamy.
- Taste and adjust seasoning if needed. Spoon into a serving bowl, top with extra butter and chives if you like, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a richer flavor, swap part of the milk for half-and-half.
For the fluffiest texture, use a potato masher or ricer and avoid overmixing.
For a richer flavor, swap part of the milk for half-and-half.
For the fluffiest texture, use a potato masher or ricer and avoid overmixing.
Tried this recipe?Let us know how it was!