Our Favorite Creamy Mashed Potatoes
Ultra-creamy, rich mashed potatoes made with Yukon Gold potatoes, garlic, butter, and sour cream. These luxurious mashed potatoes are infused with fresh thyme and finished with a generous amount of butter for the perfect side dish.
Ingredients
- •4 pounds Yukon Gold potatoes
- •6 cloves garlic
- •1 tablespoon kosher salt
- •1¼ cups whole milk
- •4 sprigs thyme
- •¾ cup unsalted butter
- •¾ teaspoon black pepper
- •½ cup sour cream
- •1 piece potato ricer or food mill
Cooking Instructions
- 1.
Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
25 min
- 2.
Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
5 min
- 3.
Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
2 min
- 4.
Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
10 min
- 5.
Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
