Description
This Best Mashed Potatoes recipe delivers creamy, smooth, and flavorful mashed potatoes perfect for any meal. Using a combination of russet and Yukon Gold potatoes, along with garlic, butter, whole milk, and optional sour cream, this classic side dish is easy to prepare, comforting, and delicious. Garnished with fresh chives, these mashed potatoes are ideal for family dinners or holiday feasts.
Ingredients
Scale
Potatoes and Aromatics
- 3 pounds potatoes (russet, Yukon Gold, 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 cooking water
- Freshly ground black pepper, to taste
- ¼ to ½ cup sour cream (optional)
Garnish
- Chopped fresh chives, for garnish
Instructions
- Prepare Potatoes and Garlic: Place the peeled and chunked potatoes along with the garlic cloves in a large pot. Cover them with cold water by about 1 inch and season the water with 1 tablespoon of salt to enhance flavor.
- Cook Potatoes: Bring the water to a rolling boil over high heat, then reduce the heat to medium and gently boil the potatoes and garlic for 15 to 20 minutes, or until the potatoes are fork-tender when pierced.
- Drain and Return: Drain the cooked potatoes and garlic thoroughly and return them to the pot to prepare for mashing.
- Initial Mashing: Using a potato masher, begin mashing the potatoes and garlic until partially broken down.
- Add Dairy and Seasonings: Incorporate the unsalted butter, whole milk, sea salt, and freshly ground black pepper into the potatoes. Continue mashing until the mixture is smooth and creamy, adjusting texture to your preference.
- Fold in Sour Cream: If using, gently fold the sour cream into the mashed potatoes with a spatula or wooden spoon to add extra creaminess and tang.
- Final Seasoning and Serve: Taste the mashed potatoes and adjust seasoning if necessary. Serve immediately, topped with additional butter and a sprinkle of freshly chopped chives for a fresh finish.
Notes
- Use a mix of russet and Yukon Gold potatoes for the best balance of fluffiness and creaminess.
- For richer mashed potatoes, substitute some or all of the whole milk with heavy cream.
- If you prefer chunkier texture, mash to your desired consistency without overworking the potatoes.
- Sour cream is optional but adds a nice tang and creaminess.
- Make sure to season the cooking water and the final dish adequately for well-rounded flavor.
- Leftover mashed potatoes can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 recipe (about ¾ cup)
- Calories: 220
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
