Creamy Garlic Mashed Potatoes
These garlic mashed potatoes are Yukon Golds mashed with butter, a little sour cream and milk that whole garlic cloves have softened in. The garlic turns mild and sweet. Make them up to 2 days ahead for Thanksgiving.
Servings: 8 servings
Calories: 245kcal
Equipment
- Large pot
- Small saucepan
- Colander
- Potato masher or ricer
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes peeled and cut into 2-inch chunks
- 1 tablespoon kosher salt for the cooking water
Garlic milk
- 6 tablespoons unsalted butter
- 8 cloves garlic peeled and lightly smashed
- 1 cup whole milk plus more as needed
To finish
- ¼ cup sour cream at room temperature
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh chives optional
Instructions
- Put the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until a fork slides into the largest piece with no resistance.
- While the potatoes cook, melt the butter in a small saucepan over low heat. Add the garlic and cook for 3–4 minutes, stirring, until fragrant but not browned.
- Add the milk and bring to a bare simmer. Keep on the lowest heat for 10 minutes, until the garlic is soft enough to crush with a spoon. Mash the cloves into the milk with a fork. Keep warm.
- Drain the potatoes well. Return them to the pot over low heat for 1–2 minutes, shaking the pot, to dry off excess water. Turn off the heat.
- Mash the potatoes with a potato masher or press them through a ricer. Pour in about three-quarters of the garlic milk and mash until combined.
- Stir in the sour cream, 1 teaspoon salt and the pepper. Add the rest of the garlic milk, or a little more warm milk, until the potatoes are as creamy as you like. Taste and adjust the salt. Top with chives and serve.
Notes
Use a masher or ricer. A food processor or blender makes mashed potatoes gluey.
Make ahead: refrigerate in a covered buttered baking dish for up to 2 days. Stir in a splash of milk, cover with foil and reheat at 350°F (175°C) for 25–35 minutes, stirring halfway, until hot in the center (165°F / 74°C).
Nutrition is an estimate per serving from USDA values.