Creamy Mashed Potatoes
Fluffy, buttery mashed potatoes with a touch of garlic and optional sour cream for tang. A versatile side dish that never fails to please.
Equipment
- - Large pot
- - Potato masher
- - Colander
- - Spatula or spoon
Ingredients
- - 3 pounds Yukon Gold or Russet potatoes peeled and cut
- - 3 garlic cloves
- - ½ cup unsalted butter
- - 1 cup whole milk
- - 1½ tsp sea salt plus extra for boiling
- - Freshly ground black pepper
- - ¼–½ cup sour cream optional
- - Chopped chives for garnish
Instructions
- Peel and cut potatoes into even chunks.
- Add potatoes and garlic to a pot. Cover with water and 1 tbsp salt. Boil 15–20 min.
- Drain and return to pot.
- Mash with butter, milk, salt, and pepper until smooth.
- Stir in sour cream, if using. Adjust seasoning.
- Serve warm, topped with chives and extra butter.
Notes
- Use a mix of Yukon and Russet for best texture.
- Can be made ahead and reheated.
- Vegan swaps: plant-based butter and non-dairy milk.
- Can be made ahead and reheated.
- Vegan swaps: plant-based butter and non-dairy milk.