Ingredients
Scale
3 pounds potatoes, russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks
3 garlic cloves
1/2 cup unsalted butter, 1 stick, plus more for serving
1 cup whole milk
1 1/2 teaspoons sea salt, plus more for the cooking water
Freshly ground black pepper
1/4 to 1/2 cup sour cream, optional
Chopped fresh chives, for garnish
Instructions
- Add the potatoes and garlic to a large pot and cover with cold water, make sure the water sits about an inch above the potatoes. Stir in a tablespoon of salt.
- Bring it all to a boil over high heat. Once it’s bubbling, drop the heat to medium and let it simmer for 15 to 20 minutes, or until the potatoes are tender enough to easily poke with a fork. Drain them well, then return them to the pot.
- Grab a potato masher and start mashing the potatoes and garlic together. Once they’re mostly broken down, mix in the butter, milk, a pinch of salt, and a few twists of black pepper. Keep mashing until you get the texture you like, we go for silky smooth. If you’re using sour cream, fold it in with a spatula or wooden spoon.
- Taste and adjust the seasoning if needed. Spoon into a serving bowl and top with a little extra butter and chives if you’re feeling fancy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stove
- Cuisine: American
