Description
This creamy mashed potatoes recipe is rich, buttery, and smooth—made with Yukon Gold potatoes, butter, sour cream, and warm milk. A comforting side dish that’s perfect for holidays or weeknight dinners.
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into quarters
- ½ teaspoon salt (for boiling water)
- ½ cup salted butter, softened
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- 1½ teaspoons salt
- ½ cup whole milk, warmed
- ½ cup sour cream
- 4 tablespoons salted butter (for garnish, cut into 1 tablespoon squares)
- Chives, finely chopped (optional garnish)
Instructions
- Place peeled and quartered potatoes in a large pot. Cover with cold water and add ½ teaspoon of salt.
- Bring to a boil and cook for 18 to 22 minutes, or until fork-tender.
- Drain and transfer potatoes to a large mixing bowl.
- Use a hand mixer to break them up and begin blending.
- Add softened butter, garlic powder, white pepper, and salt. Beat on high for about 30 seconds.
- Pour in warmed milk and sour cream, then continue beating until smooth and creamy.
- Top with 4 tablespoons of butter and chopped chives just before serving.
Notes
- Warming the milk helps create a smoother consistency.
- Don’t overmix to avoid gluey texture.
- Make ahead and reheat with extra milk or butter.
- Can substitute Russet potatoes for fluffier texture.
- Add roasted garlic, cream cheese, or shredded cheese for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 570mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
