Description
This Best Mashed Potatoes Recipe yields smooth, creamy, and flavorful mashed potatoes perfect as a comforting side dish for Thanksgiving or any meal. Made with a blend of russet and Yukon Gold potatoes, garlic, butter, and whole milk, these mashed potatoes offer a rich taste and velvety texture. Optional sour cream adds extra creaminess, and fresh chives provide a bright, fresh garnish.
Ingredients
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 the cooking water
- Freshly ground black pepper
- ¼ to ½ cup sour cream (optional)
Garnish
- Chopped fresh chives
Instructions
- Prepare Potatoes and Garlic: Place the peeled and chopped potatoes along with the garlic cloves into a large pot. Cover them with cold water by about one inch and season the water with one tablespoon of salt to enhance the potatoes' flavor during boiling.
- Cook Potatoes: Bring the salted water to a boil over high heat. Once boiling, reduce the heat to medium and gently simmer for 15 to 20 minutes until the potatoes are fork-tender, meaning a fork easily pierces through without resistance.
- Drain and Mash: Carefully drain the potatoes and garlic in a colander and return them to the pot. Begin mashing the potatoes and garlic together using a potato masher. This helps release the flavors and starts creating a creamy texture.
- Add Butter, Milk, and Seasonings: When the potatoes are partially mashed, add the butter, whole milk, 1½ teaspoons sea salt, and several grinds of freshly ground black pepper. Continue mashing until the mixture becomes totally smooth or reaches your preferred consistency.
- Optional Sour Cream and Final Seasoning: If desired, fold in ¼ to ½ cup of sour cream with a spatula or wooden spoon for extra creaminess. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Transfer the mashed potatoes to a serving dish and top with pats of butter and a sprinkling of chopped fresh chives for color and a mild onion flavor.
Notes
- Use a potato masher rather than a food processor to avoid gluey mashed potatoes.
- Russet potatoes yield fluffier mash; Yukon Gold add creaminess and flavor.
- Peeling the potatoes is recommended for a smooth texture but leaving skins on can provide rustic style mashed potatoes.
- Adjust milk quantity for desired creaminess consistency.
- Garlic flavor is subtle; roast garlic beforehand for a more mellow flavor.
- Serve immediately for best texture; reheat gently if necessary.