Description
Creamy garlic mashed potatoes with Yukon Golds, butter, and warm milk. From Olivia at Flavors.
Ingredients
Scale
- 2 1/2 pounds (1.1kg) Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 4 garlic cloves, peeled
- 1 tablespoon kosher salt, for the pot, plus more to taste
- 6 tablespoons (85g) unsalted butter
- 3/4 cup (180ml) whole milk, warmed
- 1/4 cup (60g) sour cream
- 1/2 teaspoon black pepper
Instructions
- Put the potatoes and garlic in a large pot. Cover with cold water by 1 inch. Add the tablespoon of salt. Bring to a boil and cook 15 to 18 minutes until a knife slides through.
- Drain well. Return the pot to low heat for 1 minute to dry the potatoes. Mash the potatoes and garlic until mostly smooth.
- Add the butter and stir until melted. Pour in the warm milk and sour cream. Mash to the texture you want. Season with pepper and more salt.
- Serve immediately, or hold in a warm bowl covered up to 30 minutes. Loosen with a splash of milk if they tighten.
Notes
Yukon Golds stay creamy. Russets are fluffier and can turn gluey if you beat them. Warm dairy matters — cold milk cools the pot and makes lumps harder to work out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boil
- Cuisine: American