Mashed Potato Recipe
There’s something magical about this creamy, homemade Mashed Potato Recipe that turns any busy weeknight into cozy comfort food.
Ingredients
- 2 pounds Yukon Gold potatoes about 5 medium
- 1 pound russet potatoes 3 medium
- 6 tablespoons unsalted butter Kerrygold or Land O Lakes, room temperature
- 1 cup whole milk Organic Valley or farm-fresh, warmed to about 120°F
- 1/2 cup sour cream or Greek yogurt for tang
- 2 cloves roasted garlic minced (or ¼ teaspoon garlic powder)
- Salt and freshly cracked black pepper to taste
- Pinch nutmeg optional, deepens the flavor
- Chopped chives or parsley for garnish
Instructions
- Place potato chunks in a large pot; cover with cold water by about an inch and add a big pinch of salt. Bring to a roiling boil over high heat, then lower to a simmer for 15–18 minutes—until a fork pierces easily.
- Pour into a colander and let steam for 1–2 minutes. This step removes excess water so your mash isn’t soupy.
- Return potatoes to the warm pot for 30 seconds, stirring gently—this extra step removes lingering moisture and boosts fluffiness.
- Off the heat, break down the potatoes with a masher or pass through a ricer for ultra-smooth results.
- Toss in butter, stirring until each piece glistens in creamy goodness.
- Gradually pour in warm milk, mashing or stirring between pours—stop when it hits your ideal creaminess.
- Fold in sour cream, roasted garlic (or garlic powder) and nutmeg. Season with salt and pepper, tasting as you go.
- A quick whisk—just a few strokes—will make the mash extra silky without turning it gummy.
- Spoon into a warmed bowl, sprinkle with chives or parsley and top with an extra pat of butter for that mouthwatering shine.
Notes
Testing taught me that mixing potato types gives you both fluff and creaminess—pure Yukon Gold is rich, but a russet blend keeps it light. Overmixing releases too much starch—aim for gentle folding instead of a blender blitz. A pinch of nutmeg brings a warm depth you might not expect, but soon won’t want to live without. If you crave extra silkiness, use a potato ricer; for a homespun feel, a sturdy masher works wonders.
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