Best Mashed Potatoes
45 minServes 8
Smooth, creamy mashed potatoes enriched with butter, milk, and sour cream, with garlic for savory depth.
| prepPeel and cut potatoes into large chunks, aiming for consistent size | |||
| 3 pounds potatoes (russet, Yukon Gold, or mix), peeled and cut into large chunks | Boil potatoes & garlic 15–20 min until fork-tender | Drain, return to pot, partially mash | Serve topped with butter & chives |
| 3 garlic cloves | |||
| 115 g unsalted butter, plus more for serving | Mash with butter, milk, salt & pepper until smooth | ||
| 240 ml whole milk | |||
| 1½ teaspoons sea salt, plus 1 tablespoon for cooking water | |||
| Freshly ground black pepper | |||
| ¼ to ½ cup / 60–120 ml sour cream (optional) | Fold in sour cream, season to taste | ||
| Chopped fresh chives, for garnish | |||
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