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.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword easy mashed potatoes, mashed potatoes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 257kcal

Author Robin Miller

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.

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