Description
This is the best mashed potatoes recipe, hands down! Here’s how to make creamy, perfectly seasoned potatoes that everyone will love.
Ingredients
Scale
- 3 pounds Yukon gold potatoes (4 large)
- 1 pound russet potatoes (1 large; or more Yukon gold potatoes)
- 6 tablespoons salted butter
- 4 garlic cloves, finely minced (or 6 cloves for garlic mashed potatoes)
- 3/4 cup milk
- 1/2 cup sour cream
- 1 1/4 teaspoons kosher salt, plus more for boiling
- Chopped fresh chives, for garnish
- Variation: 2 tablespoons prepared horseradish (in a jar)*
Instructions
- Wash and roughly chop the potatoes into even 1-inch chunks (peel or leave them unpeeled if you don’t mind the texture of skins). Try to make the chunks as even as possible.
- Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in 1 tablespoon kosher salt. Bring to a boil.
- Once boiling, cook until they are very tender, about 10 to 15 minutes (pierce a piece of potato with a fork to assess doneness). Drain and allow to steam while sautéing the garlic in Step 4.
- When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat and pour in the milk, stir for 15 seconds to warm the milk. Then add the potatoes back to the pot.
- Mash the potatoes with a masher. Add the sour cream and 1 1/4 teaspoons kosher salt and mash more until a creamy texture forms. (If using prepared horseradish, mash it in as well.)
- Optional: For the creamiest mashed potatoes, transfer to a stand mixer. Add the whisk attachment and whip on low speed for 1 to 2 minutes, until fluffy (take care not to over whip or the potatoes will become too thick and gluey).
- Serve immediately garnished with chopped fresh chives, if desired. Leftovers store up to 4 days refrigerated. Rewarm them on the stovetop, adding a bit of milk if they are very thick, or use them cold in mashed potato pancakes or potato waffles.
Notes
*Adding prepared horseradish is a secret ingredient that makes mashed potatoes taste incredible; using the quantity specified is enough to make them taste complex but not spicy. Feel free to add more if desired or omit.
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
