Description
Fluffy, buttery, and melt-in-your-mouth delicious, these mashed potatoes are the ultimate comfort food. With the perfect balance of richness and tang, they’re more than just a side dish—they’re the heart of the table. Whether it’s Sunday dinner or a holiday feast, this recipe brings everyone closer with each spoonful.
Ingredients
-
3 lbs Yukon Gold or Russet potatoes, peeled & chunked
-
1 cup whole milk or half-and-half, warmed
-
½ cup unsalted butter, room temp
-
½ cup sour cream (or full-fat Greek yogurt)
-
Salt & black pepper, to taste
-
Optional: 2 garlic cloves (boiled with potatoes)
-
Optional garnish: chives, parsley, or extra butter
Instructions
-
Boil: Place potatoes (and garlic, if using) in cold salted water. Simmer gently until fork-tender, 15–20 min.
-
Drain & dry: Drain well. Return to hot pot for 2 min to steam off excess moisture.
-
Mash: Use a potato ricer, food mill, or hand masher. Avoid blenders/mixers (they make potatoes gluey).
-
Mix in: Stir in butter until melted. Slowly add warm milk until creamy. Fold in sour cream.
-
Season: Add salt and pepper to taste. Adjust creaminess with more milk if needed.
-
Serve: Transfer to warm bowl, add a butter well, and garnish with herbs.
Notes
-
Cheesy: Stir in ¾ cup cheddar, Parmesan, or Gruyère.
-
Roasted Garlic: Add a whole roasted head of garlic.
-
Herbed: Mix in fresh parsley, chives, or dill.
-
Cream Cheese: Swap sour cream for ½ cup cream cheese.
-
Dairy-Free: Use vegan butter + oat/almond milk + vegan yogurt.
- Prep Time: 10 min
- Cook Time: 20mins
Nutrition
- Calories: 260 cal Per Serving
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 2g