Description
This classic Best Mashed Potatoes recipe produces creamy, smooth, and flavorful mashed potatoes perfect as a side dish for any meal. Using russet or Yukon Gold potatoes, garlic, butter, whole milk, and optional sour cream, this recipe yields rich and fluffy mashed potatoes with a fresh chive garnish that enhances the taste and presentation.
Ingredients
Scale
Potatoes and Flavorings
- 3 pounds potatoes (russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks)
- 3 garlic cloves
Dairy and Seasonings
- 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
- Cook Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves in a large pot, then cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water to season. Bring the water to a rolling boil over high heat, then lower heat 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, start mashing the potatoes and garlic together until partially mashed and beginning to break down.
- Add Butter, Milk, and Seasonings: Incorporate the ½ cup of unsalted butter, 1 cup whole milk, 1½ teaspoons sea salt, and several grinds of freshly ground black pepper into the mashed potatoes. Continue mashing until the potatoes reach a completely smooth and creamy consistency preferred.
- Fold in Sour Cream (Optional): If using, gently fold in ¼ to ½ cup of sour cream with a spatula or wooden spoon to enrich the texture and flavor, being careful not to overwork the potatoes.
- Adjust Seasoning and Serve: Taste and adjust seasoning as necessary with salt and pepper. Serve the mashed potatoes hot, topped with an extra pat of butter and a sprinkle of chopped fresh chives for a fresh, vibrant finish.
Notes
- Use a mix of russet and Yukon Gold potatoes for a balance of fluffy and creamy textures.
- Do not overwork the potatoes to avoid gluey texture; fold in sour cream gently.
- Adjust milk quantity as needed to reach desired consistency.
- For an extra garlic flavor, roast the garlic before adding.
- Serve immediately for best texture, or keep warm on low heat and stir occasionally.
