Servings: 6 cups 1x
Scale
Ingredients
- 3 pounds russet or Yukon gold potatoes, peeled and cut into 2-inch chunks (if using Yukon, peeling is optional)
- 8 cups water (or enough to cover)
- 5 garlic cloves, peeled and smashed
- ½ teaspoon fine salt, plus more to taste
- ½ cup whole milk or half and half
- ¼ cup butter
- ¼ cup sour cream or plain Greek yogurt
Instructions
- Add the potatoes, garlic, and ½ teaspoon salt to a large pot along with enough water to cover the potatoes by at least an inch.
- Bring to a boil over high heat, then reduce the heat to medium or medium-high to maintain a vigorous simmer/low boil and prevent boil overs.
- Cook until potatoes are tender, 15-20 minutes (time will depend on size of potato chunks).
- Drain the potatoes, reserving ¼ cup of the cooking water.
- Return potatoes to the pot. Add the butter and milk.
- When the butter has melted add the sour cream and mash until smooth, using a potato masher or handheld mixer. Add back some of the reserved cooking water as needed to achieve desired consistency.
- Add salt to taste.
Notes
For dairy-free mashed potatoes, use unsweetened non-dairy milk and vegan butter, and omit the sour cream entirely.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 130
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 110 mg
- Carbohydrate: 19 g
- (Fiber: 2 g
- Sugar: 2 g)
- Protein: 2 g
- Cholesterol: 14 mg