Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and cut into quarters
Dairy & Fats
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 8 ounces sour cream, room temperature
- ¼ cup whole milk, room temperature
Seasonings
- 6-8 cloves fresh garlic, finely minced (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Fresh parsley or chives, chopped, for garnish
Instructions
- Boil Potatoes: Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium heat and cook for 12–15 minutes until the potatoes are tender and easily pierced with a fork.
- Drain Potatoes: Drain the potatoes thoroughly and return them to a large mixing or serving bowl while still hot to ensure smooth mashing.
- Add Ingredients: Add the softened butter, sour cream, whole milk, minced fresh garlic, garlic powder, salt, and black pepper to the hot potatoes.
- Mash Potatoes: Use a potato masher or fork to mash the mixture. For a rustic texture, mash until the potatoes are mostly combined but still slightly chunky. For creamier mashed potatoes, continue mashing until smooth.
- Adjust Texture and Seasoning: If the mashed potatoes are too thick, add a splash more milk to reach your preferred consistency. Taste and adjust seasoning as needed.
- Serve: Transfer the mashed potatoes to a serving bowl. Sprinkle with chopped fresh parsley or chives for garnish. Serve warm.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor.
- Adjust the amount of fresh garlic according to your taste preference.
- Room temperature dairy ingredients blend better for smooth, creamy mashed potatoes.
- For an extra smooth texture, you can use a ricer instead of a masher.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
