Introduction

These mashed potatoes are creamy, buttery, and full of flavor, making them the perfect comfort food side dish. Whether you prefer them smooth or a bit chunky, this recipe adapts easily to your taste. Adding garlic and sour cream brings an extra layer of richness that everyone will love.

A white bowl filled with smooth, creamy mashed potatoes that have a soft, pale yellow color. On top, there are two small rectangular pieces of melting butter, partially surrounded by a pool of golden melted butter. The mashed potatoes are sprinkled with small green chive pieces and a light dusting of black pepper. A wooden spoon rests inside the bowl, slightly scooping the mashed potatoes near the butter. The background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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: Place the potatoes and garlic in a large pot and cover with cold water by 1 inch. Season the water with a tablespoon of salt.
Step 2: Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
Step 3: Begin to mash the potatoes and garlic with a potato masher. When they are partially mashed, add the butter, milk, sea salt, and several grinds of black pepper. Continue mashing until the potatoes reach your desired consistency, then use a spatula or wooden spoon to fold in the sour cream, if using.
Step 4: Season to taste and serve topped with extra butter and chopped fresh chives.

Tips & Variations

For fluffier mashed potatoes, use russet potatoes alone, while Yukon Golds provide a creamier texture.
If you don’t have sour cream, Greek yogurt is a great substitute that adds tanginess and creaminess.
Use warm milk and melted butter to keep the potatoes hot and help them absorb the flavors better.
Add roasted garlic instead of raw for a milder, sweeter garlic flavor.

Storage

Store mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stovetop over low heat, stirring occasionally and adding a little milk or butter to restore creaminess. You can also reheat them in the microwave in short bursts, stirring in between.

How to Serve

The image shows a white bowl filled with creamy mashed potatoes, swirled into soft peaks and valleys. On top, there is a melting pat of butter partially soaked into the smooth yellowish surface. Scattered around the butter are small green chive pieces and a light sprinkle of black pepper. The bowl is placed on a white marbled surface, with a green striped cloth and a wooden spoon resting nearby. The texture of the mashed potatoes looks rich and fluffy, with gentle glossy spots where the melted butter pools. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mashed potatoes ahead of time?

Yes, mashed potatoes can be made a day in advance. Reheat gently as described in the storage section and add extra milk or butter if needed to refresh the texture.

How do I make mashed potatoes creamy but not gluey?

Use starchy potatoes like russets, mash them gently without overworking, and add warm milk and butter gradually. Avoid using a food processor or blender, which can make potatoes gluey.