Pair any main course with the Best Mashed Potatoes Recipe for a side that everyone will enjoy! Made with butter, milk, and sour cream for an ultimate creamy texture and rich flavor.
Ready to make the best homemade mashed potatoes?
Do you know what the secret is to achieving the creamiest mashed potatoes? It’s simple… butter! Butter is pure magic when it comes to making classic mashed potatoes, and it’s the ingredient that creates the softest, creamiest, most decadent texture.
And that’s why we’re using a whole stick in this recipe! To make them even better, we’re also throwing in some whole milk and sour cream. When I tell you that these are the best, I’m not exaggerating.
In this recipe (which I have dubbed the “best mashed potatoes recipe,” by the way), we load up on all things creamy and flavorful. The recipe creates a whopping 12 servings, making this a great dish to include on your menu for your next get-together — it feeds a crowd!
Ingredients in these garlic mashed potatoes
The ingredients in these garlic mashed potatoes are what you’d expect. Lots of potatoes, lots of butter, and lots of deliciousness. Here’s everything you’ll need:
- Potatoes: First, you will need 5 lbs of potatoes. I recommend a mix of russet and yukon. I removed the skins from the russet potatoes but kept the gold skin to maintain a texture.
- Butter: As far as butter is concerned, you’ll need 1 whole stick!
- Garlic: Add flavor by including 3 cloves of minced garlic.
- Whole milk: Next, contribute to the creamy texture with 1 cup of whole milk.
- Sour cream: Add flavor and extra creaminess with 1 cup of sour cream.
- Salt: Can’t forget the salt! Use 1 tsp.
- Pepper: Add to that with 1 tsp of fresh cracked pepper.
- Garnish: Last but not least, garnish with chives and butter.
Kitchen tools you’ll need for this recipe
Mashed potatoes require a few different kitchen tools for smooth and easy preparation. Here’s everything you’ll need, including measuring cup sizes:
- Large pot
- Cutting board
- Chopping knife
- Vegetable peeler
- Potato masher
- 1 tsp & 1 cup measuring cups
How to make the best mashed potatoes recipe
When I tell you that this recipe creates the creamiest mashed potatoes, I mean it. You’re in for a treat! The prep is easy too, making this a great recipe all around.
To begin, heat a large pot with several cups of water. It should be enough water to completely cover the potatoes once they’re added. Bring the water to a boil and then add 2 tsp of salt.
Begin preparing the potatoes by cutting them into cubes. I peeled the skin off of the russet potatoes and kept the yukon skin for a bit of texture.
Add the potatoes to the boiling water and boil for 15 minutes, or until they become fork tender.
While the potatoes cook, use a saucepan to heat one stick of butter over medium heat. Add the minced garlic and let cook for 2 minutes. Then, add the milk. Bring to a slow simmer and then remove from the heat.
Drain the potatoes, then add them back to the large pot.
Pour the milk and butter mixture over the potatoes and, using a potato masher, mash the potatoes until the large chunks are blended and the potatoes reach the desired texture.
Add the sour cream, salt, and pepper, and stir until combined. Do a taste test and add more salt and pepper as desired.
Top with chives and more butter before serving, and enjoy!
The best potatoes for mashed potatoes
When it comes to choosing potatoes for mashed recipes, I recommend using a blend of russet and yukon gold to get the best flavor. Gold potatoes produce a very buttery and creamy result, while russet create a softer texture. Together, the mashed potatoes become the perfect consistency!
However, sticking with just one or the other is perfectly fine too! Because they’re both starchy varieties, they work well in this recipe.
I recommend avoiding red and white potatoes as their texture doesn’t lend as well to being mashed.
It may come as a shock, but mashed potatoes can actually be frozen and saved for later! Though you may think that freezing them will ruin the texture (that was my guess), the butter and milk content actually help to maintain them!
To freeze, simply let the potatoes cool before adding to a freezer bag or airtight container and placing in the freezer. Enjoy within 3 months.
Note: Gold potatoes tend to freeze a bit better than other varieties, so I recommend using them if you’re planning to store in the freezer.
To refrigerate leftovers, simply allow to cool before placing in an airtight container. Refrigerate for up to 3 days. To reheat, the stove top is best!
If you liked this recipe, you’ll want to try these!
In the mood for some more delicious potato recipes? Here are some of my favorites! The Garlic Parmesan Smashed Potatoes are absolutely mouth-watering. Give them a try!
- Garlic Parmesan Smashed Potatoes
- Healthier Sweet Potato Casserole
- Healthy Potato Salad
- Savory Mashed Sweet Potatoes
Recipe by Erin Morrissey and Photography by Moriah Sawtelle
- 5lbs mashed potatoes (I used a mix of yukon gold and russet. I peeled the russet but left skins on the gold)
- 1 stick butter
- 3 cloves garlic, minced
- 1 cup whole milk
- 1 cup sour cream
- 1 tsp salt
- 1 tsp fresh cracked pepper
- chives + butter for garnish
- Heat a large pot with several cups of water, enough to totally cover potatoes once they are put in. Bring to a boil and then add 2 tsp salt.
- Prepare potatoes by cutting into cubes. I peeled the skins off the russet potatoes but not the yukon for a little bit of texture.
- Add the potatoes to the boiling water and continue to boil for 15 minutes or until fork goes tenderly into potato.
- While potatoes are cooking, in a saucepan, heat one stick over butter over medium heat. Add minced garlic and let cook for 2 minutes, then add in milk. Bring to a low simmer then turn off heat.
- Drain potatoes, then add back to large pot.
- Pour milk & butter mixture over potatoes and using a potato masher, mash potatoes very well until most large chunks are blended and the potatoes are at your desired texture.
- Add in sour cream, salt, and pepper and stir until all combined. Taste test potatoes and add more salt and pepper as desired.
- Top with more butter and chives before serving.
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