These sour cream mashed potatoes are wonderfully smooth and fluffy with a rich garlic finish.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
529 Calories
Recipe Instructions
Step 1
Place potatoes and 1 1/2 tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.
Step 2
Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.
Step 3
Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper. Mash using a potato masher until smooth. (Avoid over-mashing or the starches will form a glue-like texture.) Transfer to a serving bowl.
Step 4
Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic. Pour butter over mashed potatoes and sprinkle with scallions.
Ingredients
1 cup sour cream
2 teaspoons kosher salt
6 tablespoons unsalted butter, cubed
4 large cloves garlic, crushed
2 tablespoons thinly sliced scallions
0.5 teaspoon freshly ground black pepper
0.5 cup salted butter, cubed
1.5 tablespoons kosher salt
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
