Description
This classic Best Mashed Potatoes recipe delivers creamy, smooth, and garlicky mashed potatoes perfect as a comforting side dish. Made with a blend of russet and Yukon Gold potatoes, garlic, butter, whole milk, and optionally sour cream, it’s easy to prepare on the stovetop and is garnished with fresh chives for a burst of color and flavor.
Ingredients
Scale
Potatoes and Garlic
- 3 pounds potatoes (russet, Yukon Gold, 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
Instructions
- Prepare Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves into a large pot. Cover with cold water so that it sits 1 inch above the potatoes. Add a tablespoon of salt to the water to season it.
- Cook Potatoes: Bring the water to a boil over high heat, then reduce heat to medium and gently boil for 15 to 20 minutes until the potatoes are fork-tender. After cooking, drain the potatoes and garlic well, then return them to the pot.
- Mash the Potatoes: Begin mashing the potatoes and garlic using a potato masher. When the potatoes are partially mashed, add the butter, whole milk, 1½ teaspoons sea salt, and freshly ground black pepper. Continue mashing until the potatoes reach a completely smooth consistency according to your preference.
- Finish and Fold in Sour Cream: If using sour cream, fold it gently into the mashed potatoes with a spatula or wooden spoon until just combined for extra creaminess.
- Season and Serve: Taste and adjust seasoning if needed. Serve immediately topped with additional butter and a sprinkle of chopped fresh chives for garnish.
Notes
- Use a mix of russet and Yukon Gold potatoes for a balanced texture of fluffiness and creaminess.
- Do not over boil potatoes to avoid watery or mushy mash; drain thoroughly before mashing.
- Sour cream is optional but adds a nice tangy richness; cream cheese can be used as an alternative.
- For fluffier mashed potatoes, some suggest finishing with a hand mixer instead of only a masher.
- Covering the pot while boiling can speed up cooking but watch carefully to prevent boiling over.
- Adjust pepper amount based on taste preferences; some find ½ tablespoon too much.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
