Description
This classic Creamy Mashed Potatoes recipe delivers smooth, buttery mashed potatoes enriched with sour cream and warm milk or cream for an irresistibly rich and comforting side dish. Perfectly seasoned with salt, pepper, and optional garlic, this homemade favorite pairs beautifully with any main course.
Ingredients
Scale
Potatoes
- 2 pounds of Russet or Yukon Gold potatoes
Dairy
- 1/2 cup of unsalted butter, softened
- 3/4 cup of whole milk or heavy cream
- 1/4 cup sour cream
Seasonings
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 2 cloves of garlic, peeled and minced
Instructions
- Prepare Potatoes: Peel and chop the potatoes into even-sized pieces to ensure they cook uniformly and evenly.
- Boil Potatoes: Place the chopped potatoes into a large pot, cover with cold water, and add a pinch of salt to season the cooking water.
- Cook Potatoes: Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until they are tender enough to be pierced easily with a fork.
- Warm Milk or Cream: While the potatoes cook, gently heat the milk or cream in a small saucepan or microwave until warm but not boiling, to better blend with the potatoes.
- Drain Potatoes: Thoroughly drain the cooked potatoes in a colander and return them to the pot for mashing.
- Mash Potatoes: Use a potato masher or ricer to mash the potatoes until smooth, without lumps.
- Add Butter: Stir the softened butter into the mashed potatoes thoroughly to create a creamy texture.
- Add Warm Milk: Gradually pour in the warm milk or cream while mashing, adjusting the amount to achieve your preferred consistency.
- Mix in Sour Cream and Seasonings: Incorporate the sour cream for richness, then season with salt and freshly ground black pepper to taste.
- Optional Garlic: Fold in the minced garlic if using, to add a subtle, aromatic depth of flavor.
- Serve: Serve the mashed potatoes hot, optionally garnished with a pat of butter or chopped fresh chives for extra visual appeal and taste.
Notes
- Russet potatoes produce fluffier mashed potatoes, while Yukon Golds provide a creamier texture.
- For extra smooth potatoes, use a potato ricer instead of a masher.
- Warm the milk or cream before adding to prevent cooling and to blend more easily.
- You can substitute sour cream with Greek yogurt for a healthier option or tangier flavor.
- Adding roasted garlic instead of raw minced garlic mellows the flavor for a sweeter, more subtle garlic taste.
- Make sure not to overwork the potatoes to avoid a gluey texture.
- For vegan variation, substitute butter and sour cream with plant-based alternatives.
