Best Mashed Potatoes Recipe
Make the Best Mashed Potatoes Recipe: creamy, garlicky mashed potatoes ready in about 30 minutes.
Ingredients
- 3 pounds potatoes, russet potatoes, Yukon Golds, or a mix, peeled and cut into large chunks
- 3 garlic cloves
- ½ cup unsalted butter, 1 stick, plus more for serving
- 1 cup whole milk
- 1½ teaspoons sea salt, plus more for the cooking water
- Freshly ground black pepper
- ¼ to ½ cup sour cream, optional
- Chopped fresh chives, for garnish
Instructions
Step 1: Boil the potatoes and garlic
Place the peeled, large potato chunks and whole garlic cloves in a large pot and cover with cold water by about an inch; season the water with a generous tablespoon of sea salt so the potatoes start seasoning from the inside out. Bring the water up to a boil, then reduce to a gentle, rolling simmer and cook for 15–20 minutes, until each piece is fork-tender and yields without resistance. Carefully drain the potatoes and garlic, return them to the empty pot while still hot so the steam can escape as you prepare to mash.
Step 2: Mash with butter, milk, and seasonings
Begin mashing the hot potatoes and soft garlic with a sturdy potato masher; work them until the lumps break down and the texture is mostly even. When the mash is partially smooth, add the unsalted butter in pieces and pour in the whole milk, then season with the measured sea salt and several grinds of freshly cracked black pepper. Continue mashing and smoothing until you reach a silky consistency — we like them totally smooth — then fold in sour cream if youre using it, sweeping gently with a spatula to keep the texture airy yet creamy.
Step 3: Taste, finish, and serve
Taste and adjust seasoning, spooning the finished potatoes into the serving bowl so the surface has soft peaks and valleys to catch melted butter. Top the center with a couple of generous pats of butter so they slowly melt into glossy rivulets, sprinkle chopped fresh chives across the top for bright green contrast, and finish with a light dusting of cracked black pepper. Serve immediately while warm, presented simply so the creamy texture and buttery sheen are the stars.
Notes
- Use a mix of russet and Yukon Gold for best texture
- Warm milk slightly before adding to keep potatoes hot and absorb liquids evenly
- Do not overmix; use a masher or ricer to avoid gluey potatoes
- Season the cooking water with salt so potatoes are flavorful throughout
- Reheat gently with added milk or butter to restore creaminess