Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes, peeled & chunked
- 1 cup whole milk or half-and-half, warmed
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sour cream (or full-fat Greek yogurt)
- Salt & black pepper, to taste
- Optional: 2 garlic cloves (boiled with potatoes)
- Optional garnish: chives, parsley, or extra butter
Instructions
- Boil: Place potatoes (and garlic, if using) in cold salted water. Simmer gently until fork-tender, 15–20 minutes.
- Drain & dry: Drain well. Return to hot pot for 2 minutes to steam off excess moisture.
- Mash: Use a potato ricer, food mill, or hand masher. Avoid blenders/mixers.
- Mix in: Stir in butter until melted. Slowly add warm milk until creamy. Fold in sour cream.
- Season: Add salt and pepper to taste. Adjust creaminess with more milk if needed.
- Serve: Transfer to warm bowl, add a butter well, and garnish with herbs.
Notes
- Cheesy: Stir in ¾ cup cheddar, Parmesan, or Gruyère.
- Roasted Garlic: Add a whole roasted head of garlic.
- Herbed: Mix in fresh parsley, chives, or dill.
- Cream Cheese: Swap sour cream for ½ cup cream cheese.
- Dairy-Free: Use vegan butter + oat/almond milk + vegan yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled and Mashed
- Cuisine: American
- Diet: Vegetarian