Ultimate Mashed Potatoes Recipe
Extra-creamy mashed potatoes enriched with butter, warm milk, and a whisper of garlic. Fluffy, smooth, and holiday-worthy.
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Servings:
Ingredients
Main Ingredients
- 3.25 lb russet potatoes peeled and cut into 1½-inch chunks
- 6 tbsp unsalted butter
- 0.75 cup whole milk warmed
- 0.33 cup sour cream
- 1.5 tsp kosher salt divided
- 0.5 tsp black pepper freshly ground
- 1 tsp minced garlic
- 2 tbsp chives finely sliced, for garnish
Instructions
Preparation Steps
- Peel potatoes and cut into even chunks for quick, even cooking.
- Place potatoes in a pot and cover with cold water by 1 inch. Stir in 1 tsp salt.
- Bring to a boil, then simmer until very tender when pierced, 15–18 minutes.
- Warm milk, butter, and garlic in a small saucepan over low heat until steaming.
- Drain potatoes well, return to the pot, and let steam off for 2–3 minutes.
- Mash potatoes, then slowly pour in about half the warm milk-butter mixture.
- Fold in sour cream. Add more warm milk to reach a smooth, creamy texture.
- Season with remaining 1/2 tsp salt and the pepper. Sprinkle with chives and serve hot.
Notes
For a richer finish, swap half the milk for warm heavy cream or stir in 2 oz of softened cream cheese. To make ahead, refrigerate up to 2 days; reheat gently with a splash of milk, stirring until smooth. Leftovers make excellent potato cakes—pan-fry scoops in a little butter until golden.
This recipe is an original creation inspired by classic Ultimate Mashed Potatoes Recipe flavors. All ingredient ratios and instructions are independently developed.