Description
This Classic Mashed Potatoes recipe combines creamy, perfectly mashed gold and yellow potatoes with rich butter, warm milk, and tangy sour cream for a smooth, flavorful side dish. Finished with fresh herbs and cracked black pepper, it’s a classic comfort food ideal for any meal.
Ingredients
Scale
Potatoes and Seasonings
- 4 1/2 pounds potatoes (half gold, half yellow)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dairy and Flavorings
- 1 cup whole milk
- 6 tablespoons butter
- 2 large cloves garlic, minced
- 1/2 cup sour cream
Toppings
- Chopped fresh chives or green onions
- Thyme (optional)
- Freshly-cracked black pepper
Instructions
- Prepare Potatoes: Peel the potatoes if desired and chop them into even pieces for quicker cooking.
- Boil Potatoes: Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon salt to the water.
- Simmer Potatoes: Bring the pot to a boil over high heat, then reduce to medium heat and simmer for 20 minutes or until the potatoes are fork-tender.
- Heat Milk and Butter: While potatoes cook, gently heat the whole milk and butter together in a separate saucepan over low heat until the butter is melted, stirring occasionally.
- Drain and Mash Potatoes: Drain the potatoes thoroughly in a colander and return them to the pot. Mash the potatoes and minced garlic with a potato masher until smooth and creamy.
- Combine Milk and Butter Mixture: Gradually add the warm milk and butter mixture to the mashed potatoes, continuing to mash and mix until creamy.
- Add Sour Cream and Seasoning: Stir in sour cream and continue mixing until well combined. Adjust consistency by adding extra milk or sour cream if desired. Taste and adjust salt and pepper to preference.
- Garnish and Serve: Serve the mashed potatoes hot, topped with chopped fresh chives or green onions, a sprinkle of thyme if using, and freshly cracked black pepper.
Notes
- For extra smooth mashed potatoes, use a potato ricer instead of a masher.
- If you prefer a richer flavor, substitute half-and-half for whole milk.
- Garlic can be roasted beforehand for a milder, sweeter taste.
- Potatoes can be peeled or left unpeeled based on texture preference.
- Use cold water to start boiling to ensure even cooking.
- Adjust seasoning gradually to avoid over-salting.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
