Mashed Potatoes
These buttery mashed potatoes are supremely creamy and boast hints of garlic and tangy sour cream in every blissful bite. Made with a handful of ingredients and ready in minutes, they’re the perfect side dish for any occasion, from a whirlwind weekday to a cozy holiday celebration.
This recipe was written for the Arizona Republic.
You need just 5 simple ingredients for these mashed potatoes (plus salt, pepper, and an optional garnish)
- Potatoes. Ah, of course, but which ones? Hands down, the best potatoes for mashing are russet and Yukon gold. Both varieties are naturally high in starch, so they smash well, absorb whatever you add to them, and create fluffy mashed potatoes. Yukon golds are unique because they’re high in starch, but also creamy and buttery (and gold), which adds a special nuance to everyday mashed potatoes. You can choose one or the other, or use a combination of both. Pro tip: After peeling the potatoes, cut them into equal-sized pieces to ensure they all cook at the same time.
- Garlic. Garlic cloves are cooked right in the water with the potatoes so they soften and infuse the spuds with garlicky goodness right from the beginning.
- Butter. We use a decent amount of butter in these mashed potatoes; it does all the work in transforming dry, starchy potatoes into a milky mash. The creaminess of the butter smooths the starch in the potatoes, and you end up with incredibly satiny mashed potatoes. Since we boil the potatoes in salted water, I strongly recommend using unsalted butter. If you only have salted butter, that’s fine, just be careful with seasoning (season just before serving since sour cream also has salt).
- Milk. Milk works with the butter to transform the starchy potatoes into something you can eat with a spoon. I suggest using whole milk for the richest results.
- Sour cream. If you’re not a fan of sour cream, you can certainly leave this ingredient out. I add a touch (just 3 tablespoons) because the tang of the sour cream balances the sweetness of the butter. Greek yogurt and cream cheese yield the same results. But as mentioned, if you’re not a fan, leave it out.
- Salt and freshly ground black pepper. We use salt in two places in this recipe. First, we use an entire tablespoon to season the water used to boil the potatoes. Adding salt to the water seasons the potatoes as they cook – all the way through – so they’re nicely seasoned even before they’re mashed. We add more salt (and black pepper) to season the finished dish and elevate all flavors. If you don’t want black flecks in your mashed potatoes, use white pepper. Note that white pepper is less pungent, and you may need more to achieve the same result.
- Green onions, chives, or parsley. Garnishes are completely optional when it comes to mashed potatoes, but I love their pop of color and fresh, herby taste – qualities that marry well with the richness of the mashed potatoes.
These mashed potatoes are easy to make (and make ahead)! Not only are these mashed potatoes impossibly easy to prepare, but they’re also flawless every time. You cannot fail with this recipe. The satiny spuds are rich but not too thick, never too thin, and not overly seasoned, making them an excellent base for your favorite gravies (and those precious juices that come from steak, ham, turkey, and more). Even better news? These velvety mashed potatoes fair well when made in advance, making them an excellent option for holiday meals when you want to prep-ahead as many dishes as you can.
How long should you boil the potatoes? Note that the cooking time for your potatoes is based solely on the size of your potato chunks. If you cut the potatoes into 2-inch pieces, they should be fork-tender in about 15 minutes (at a low boil). Larger pieces will take longer, and smaller pieces will cook faster. Start checking at about 10 to 12 minutes, especially if you’re unsure. You’ll know your potatoes are ready when you can easily pierce the pieces with a fork. The potato should be easily pierced and almost fall apart when you jab it. If you undercook your potatoes, you’ll end up with lumpy mashed potatoes. You’ve been warned; don’t come after me if the family comes after you.
These mashed potatoes are perfect as is, but there are always variations to consider
If you want to try something unique, consider adding these ingredients to your creamy mashed potatoes (fold these in just after mashing, while the potatoes are still hot).
- Crumbled cooked bacon, about 1/2 cup
- Powdered ranch dressing, about 2 tablespoons
- Cheese, such as sharp cheddar, parmesan, Gouda, or Swiss, 1/2 cup to 1 cup
- Sun-dried tomatoes (dry or oil-packed and drained), diced, about 1/2 cup
- Cream cheese, plain or flavored, about 3 tablespoons
- Fresh herbs, including parsley, thyme, oregano, and sage, about 2 tablespoons
- Roasted garlic, about 2 tablespoons
- Caramelized onions, about 1/4 cup
How should you store your made-ahead and leftover mashed potatoes? Store your mashed potatoes in an airtight container in the refrigerator for up to 3 days.
How should you reheat your mashed potatoes? You have a few options for reheating these mashed potatoes. My favorite way is the oven. To use the oven, transfer your mashed potatoes to a baking dish and dot the top with butter. Cover with aluminum foil and reheat in a 350-degree oven for 20 minutes, or until heated all the way through (timing will depend on the size/shape of your baking dish). You can also reheat the mashed potatoes using your Instant Pot or slow cooker on the “keep warm” setting. My least favorite way to reheat the mashed potatoes is in the microwave, but it can be done. To use the microwave, transfer the mashed potatoes to a microwave-safe dish and use the reheat setting or 50% powder, checking and stirring every 2 minutes.
Can you double or triple this recipe? Absolutely! This recipe serves about 8 people, so feel free to double or triple the recipe to serve a bigger crowd.
Mashed Potatoes
Ingredients
- 3 pounds potatoes, such as russet, or Yukon gold, or a combination of both, peeled and cut into 2-inch chunks, I used a mix of russet and Yukon gold
- 3 cloves garlic, peeled
- Salt and freshly ground black pepper
- 1/2 cup 1 stick unsalted butter, cut up, plus more for serving
- 3/4 cup whole milk
- 3 tablespoons sour cream
- Chopped green onions, chives, or parsley, for garnish
Instructions
- Place the potatoes, garlic cloves, and 1 tablespoon of salt in a large pot. Pour over enough cold water to cover the potatoes by about 2 inches.
- Set the pan over high heat and bring to a boil. Once the water is boiling, reduce the heat to medium or medium-high and gently boil for 12 to 15 minutes, until the potatoes are fork-tender (the potatoes should almost fall apart when you pierce them with a fork).
- Drain and return the potatoes and garlic to the pot. Let the potatoes and garlic stand in the pot for 1 minute, shaking the pan occasionally, until the liquid evaporates.
- Using a hand-held potato masher, mash the potatoes and garlic until they’re roughly mashed (chunks are OK).
- Add the butter, milk, and sour cream and mash until you reach your desired consistency (chunky or smooth). If desired, for a thinner consistency, add more milk or sour cream. Season to taste with salt and black pepper.
- Transfer the mashed potatoes to a serving dish and top with butter and green onions, chives, or parsley.