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Mashed Potatoes

A fluffy and buttery mashed potato recipe that is perfect for any gathering, made without turning gluey and designed to impress.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 5 pounds Yukon Gold potatoes You may substitute with Russet or Red potatoes.
  • 1.5 tablespoons kosher salt Plus more to taste.
  • 1.5 cups whole milk Half and half can be used for richer potatoes.
  • 10 tablespoons unsalted butter 1 stick plus 2 tablespoons.
  • 1/2 cup sour cream Optional but highly recommended.
  • 2 to 3 cloves garlic, peeled Optional for a gentle garlic note.
  • black pepper To taste.

Method
 

Preparation
  1. Peel the potatoes, then cut them into even chunks, about 2 inches.
  2. Put the potatoes in a big pot and cover with cold water by about an inch. Add the salt and toss in garlic if using.
  3. Bring to a boil, then lower to a steady simmer. Cook for 15 to 20 minutes, until a fork slides in easily.
Cooking
  1. While the potatoes cook, warm the milk and butter together in a small saucepan until the butter melts, but do not boil.
  2. Drain the potatoes well, then put them back in the hot pot and let them sit for 1 minute to allow extra steam to escape.
  3. Mash gently, using a potato masher or a hand mixer on low until smooth.
  4. Pour in most of the warm milk and butter mixture, then add sour cream if using. Stir and taste, adding more warm liquid as needed.
  5. Finish with black pepper and an extra pinch of salt if necessary.
Serving
  1. Serve alongside bold and saucy mains to complement the creamy texture.

Notes

If making ahead, store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat with a splash of milk and butter. For serving warmth, a slow cooker on warm or an oven set to 200°F works well.