Mashed Potatoes Recipe
Creamy garlic mashed potatoes made with Yukon Gold potatoes, warm butter and milk, sour cream and fresh chives.
Contains: Milk
This recipe contains milk through the butter, whole milk and sour cream. Check product labels if you are cooking for someone with a milk allergy.
WHY IT WORKS
Why This Recipe Works
01
Build in Garlic Flavor
Simmering whole garlic cloves with the potatoes softens their sharpness and spreads mellow garlic flavor through every spoonful.
02
Warm the Dairy
Warm milk and melted butter blend into hot potatoes more smoothly than cold dairy and help keep the mash creamy.
03
Dry Before Mashing
Returning the drained potatoes to the warm pot for a minute or two lets excess moisture evaporate before the dairy goes in.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Put the potatoes and garlic in a large pot. Cover with cold water by about 1 inch and add 1 tablespoon (tbsp) kosher salt. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook for 15 to 18 minutes, until the potatoes are very tender when pierced with a fork.
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While the potatoes simmer, put the milk and 5 tablespoons (tbsp) of the butter in a small saucepan over low heat. Warm gently until the butter melts and the milk is steaming, but do not let it boil.
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Drain the potatoes and garlic thoroughly, then return them to the warm pot over low heat for 1 to 2 minutes. Shake the pot gently a few times so excess moisture can evaporate, then remove it from the heat.
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Mash the potatoes and garlic with a potato masher, or pass them through a ricer, until smooth. Avoid prolonged beating or vigorous mixing.
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Pour in the warm milk and butter a little at a time, folding gently until absorbed. Fold in the sour cream, 1 teaspoon (tsp) kosher salt and black pepper. Taste and add more salt if needed.
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Transfer the mashed potatoes to a serving bowl. Top with the remaining 1 tablespoon (tbsp) butter and the chopped chives, then serve hot.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Peel and cut the potatoes up to 24 hours ahead, keep them fully submerged in cold water in a covered container in the refrigerator, then drain and rinse before cooking. The finished mashed potatoes can also be refrigerated for up to 1 day and reheated gently with a splash of milk and a little butter.
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Recipe Notes
Ingredient Notes
Yukon Gold potatoes give this mash a naturally creamy texture and buttery color. Cutting them into even chunks helps them cook at the same rate, while simmering the garlic in the same pot keeps the flavor mellow rather than harsh.
Useful Substitutions
Russet potatoes can replace the Yukon Golds in the same weight for a fluffier, slightly less buttery-textured mash. Plain Greek yogurt can replace the sour cream in the same quantity for a tangier finish.
INGREDIENT QUALITY
Quality Note
Drain the potatoes thoroughly and let excess moisture evaporate before mashing. Add the dairy warm and stop mixing once the potatoes are smooth to reduce the risk of a watery or gluey texture.
SPEND LESS
Cost-Saving Tip
Yukon Gold potatoes give a naturally creamy result, but russet potatoes are often less expensive and can replace them in the same weight if price matters more than the slightly richer texture.
COOKING TIPS
Tips
Cut the Potatoes Evenly
Keep the potato chunks close to the same size so they become tender together instead of leaving a mix of firm and waterlogged pieces.
Start in Cold Water
Starting the potatoes in cold water helps the centers cook through at the same pace as the outsides.
Warm the Milk and Butter
Heat the milk and butter gently while the potatoes simmer. Warm dairy is easier to fold into the hot potatoes without cooling them down.
Stop Once Smooth
Mash only until the texture is smooth enough for you. Excessive beating can release too much starch and make mashed potatoes gluey.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool leftover mashed potatoes promptly, transfer them to a covered container and refrigerate for up to 3 to 4 days.
Freezing
Freeze cooled mashed potatoes in meal-sized portions in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat on the Stovetop
Warm the potatoes in a saucepan over low heat, stirring occasionally. Add a small splash of milk and a little butter as needed to loosen the texture.
Reheat in the Microwave
Cover and microwave in short intervals, stirring between each one, until hot throughout. Add a small splash of milk if the potatoes seem dry.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Mashed Potatoes FAQs
What potatoes are best for creamy mashed potatoes?
Yukon Gold potatoes are a good choice when you want a naturally creamy, buttery texture. Russets also work well and make a lighter, fluffier mash.
Why do mashed potatoes turn gluey?
Potatoes can become gluey when they are overworked after cooking. Mash or rice them while hot, add the warm dairy, and stop mixing as soon as the texture is smooth.
Can I make these mashed potatoes ahead of time?
Yes. You can make the finished mashed potatoes a day ahead, refrigerate them covered, then reheat gently with a splash of milk and a little butter to restore the creamy texture.
Can I leave the potato skins on?
Yes. Leaving some or all of the skins on gives a more rustic texture. Scrub the potatoes well and cut them into evenly sized chunks before cooking.
Should I use cold or warm milk for mashed potatoes?
Warm milk works better here. It folds into the hot potatoes more smoothly and is less likely to cool the mash while you are finishing it.
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