Ingredients:
- 2 pounds russet or Yukon gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, room temperature
- 1/2 cup whole milk or heavy cream, warmed
- 1/4 cup sour cream
- 2 cloves garlic, minced (optional for added flavor)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped (optional for garnish)
Instructions:
- Cook the Potatoes:
- Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water.
- Bring the water to a boil over medium-high heat, then reduce the heat to medium and simmer the potatoes until they are fork-tender, about 15-20 minutes.
- Drain the potatoes in a colander and return them to the pot.
- Mash the Potatoes:
- Using a potato masher or a ricer, mash the potatoes until they reach your desired consistency. For extra smooth potatoes, use a ricer or food mill.
- Add the room-temperature butter to the potatoes and stir until it’s fully melted and incorporated.
- Mix in the Creamy Ingredients:
- Gradually stir in the warmed milk or heavy cream, a little at a time, until the potatoes reach your desired creaminess.
- Add the sour cream and minced garlic (if using), and stir until everything is well combined.
- Season and Serve:
- Season the mashed potatoes generously with salt and freshly ground black pepper to taste.
- Transfer the mashed potatoes to a serving dish and, if desired, top with a pat of butter and a sprinkle of fresh chives or parsley.
These mashed potatoes are rich, creamy, and flavorful, perfect for pairing with your favorite main dishes. Enjoy them with gravy, or on their own for a comforting and satisfying side!
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