Perfect Mashed Potatoes

Name: Perfect Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 3 pounds potatoes; 3 cloves garlic; 3 tbsp unsalted butter; ½ cup milk; ¼ cup sour cream; 1 ½ tsp salt

User Reviews

4.5

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Course
Side Dish
Cuisine
American

Perfect Mashed Potatoes

Tiffany Henry

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This recipe for the Perfect Mashed Potato comes together with basic ingredients and creates a smooth, creamy, and buttery mashed potato that pairs with all your favorite dishes.

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Ingredients

Servings

3 pounds potatoes russet or gold
3 cloves garlic minced
3 tbsp unsalted butter
½ cup milk
¼ cup sour cream
1 ½ tsp salt

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Instructions

Peel and chop the potatoes. Potatoes should be cut to about 1 inch squares.
Place potatoes in large pot, cover with water, add the minced garlic and sprinkle in some salt.
Heat over medium high heat. Once boiling, allow the potatoes to simmer about 10-15 minutes until they are tender and easily mashed with a fork.
Strain the water out, return the potatoes to the pot, place over low heat and cook while stirring the potatoes for another 1-2 minutes to help dry the potatoes.
Mash the potatoes using your desired method.
Pour milk and butter into small saucepan. Heat over medium heat, just until the milk is warm. Do not bring to a boil.
Add the warm milk mixture to the potatoes and stir together. Stir in sour cream and salt (add more salt to taste if needed).

Equipments used:

Notes

If potatoes are too thick you can add a bit more milk. Add in small amounts and mix in completely.
Make Ahead:
Reheating:
Storage: Store the potatoes in a sealed container in the refrigerator. These potatoes can be stored in the fridge for up 3-4 days.
Reheating: Mashed potatoes can be reheated in the oven or in a large skillet on the stovetop. Simply add a small amount of milk into the potatoes while they are heating or after armed to help get the desired consistency. They will be slightly dried out after refrigerating.
Prep the ingredients: Peel and chop the potatoes and chill in a large pot or bowl of ice-cold water for up to 4 hours before boiling. Or cover and refrigerate for up to 24 hours.
Make earlier in the day: keep the potatoes warm in a slow cooker until ready to serve.
Make up to 3 days ahead: Follow the recipe completely, adding an extra 2 tablespoons of butter and 2 tablespoons of milk. Place the mashed potatoes in a large sealed container or store them in a casserole dish covered.
Freezing: Freeze for up to 3 months, and thaw in the refrigerator overnight. Reheat according to directions.
Oven: Bake covered at 350 for about 30-35 minutes until heated through.
Stovetop: Add to a large pot, cover, and heat over medium-low heat for 15-20 minutes, stirring occasionally and adding milk or butter as needed.
Slow Cooker: Cook on low for 2-3 hours, then switch to keep on warm.