Skip the milk or water! This mashed potato recipe relies on butter, sour cream, and natural potato starch for rich flavor and perfect texture. The result? Creamy, buttery, indulgent mashed potatoes without diluting flavor.
✅ Ingredients:
- 2 lbs (900g) Yukon Gold or Russet potatoes
- 6 tbsp unsalted butter (softened or melted)
- ½ cup sour cream (or Greek yogurt for a tangy twist)
- 1–2 cloves garlic, minced (optional)
- Salt to taste
- Black pepper to taste
- Fresh chives or parsley (optional for garnish)
👨🍳 Instructions:
- Peel and Cut Potatoes:
Peel the potatoes and cut them into equal-sized chunks for even cooking. - Boil:
Place the potatoes in a large pot. Cover with cold water (just enough to submerge), add 1 tablespoon of salt, and bring to a boil.
Boil for about 12–15 minutes or until fork-tender. - Drain Completely:
Drain the potatoes well and return them to the hot pot. Let them sit for 1–2 minutes to allow excess steam to escape — this prevents watery mash. - Mash:
Add the butter and sour cream directly to the hot potatoes.
Mash using a potato masher or hand mixer until smooth and creamy.
Adjust salt and pepper to taste. Add garlic at this stage if using. - Serve:
Serve warm, garnished with chopped chives or parsley if desired.
🍽️ Serving Suggestions:
- Perfect with roasted meats, grilled veggies, or gravy.
- Pairs beautifully with Thanksgiving or holiday dishes.
🔥 Tips:
- Don’t over-mash: Overworking potatoes can make them gluey.
- For richer flavor, use clarified butter or ghee.
- Want even more creaminess? Add cream cheese instead of sour cream.