Ingredients
Equipment
Method
- Start by preparing the potatoes. You can choose between Russet or Yukon Gold potatoes. If you prefer to keep the skins on, make sure to scrub them well before cutting. For Russets, peeling is often recommended, while Yukon Golds can be kept for added texture. Cut them into halves or thirds if they’re large, ensuring even cooking.
- In a large pot, add the cut potatoes and cover them with cold water. Season the water generously with salt. Bring it to a boil over high heat. Cook the potatoes until they are tender and a sharp knife easily pierces through them, which usually takes about 15 to 20 minutes.
- As the potatoes begin to soften, prepare the cream mixture. In a small saucepan, combine butter, heavy cream, minced garlic, scallions, salt, and pepper. Heat over low until the butter melts and the mixture is heated through. This step infuses the potatoes with a lovely garlic flavor.
- Once the potatoes are cooked, drain them completely in a colander. Return the drained potatoes to the pot they were cooked in. This allows them to steam dry slightly, preventing water from making your mash watery.
- Pour the warm butter and cream mixture over the drained potatoes. Using a potato masher or a ricer, begin to mash the potatoes. Be careful not to over-mash, as this can lead to gluey potatoes. Aim for a smooth but slightly chunky texture.
- After achieving your desired consistency, gently fold in the sour cream. This adds a rich, creamy tang that will have everyone asking for second helpings. Taste and adjust for seasoning, adding more salt or pepper as needed.
- Serve the Mashed Potatoes with Sour Cream immediately. If desired, top with extra pats of butter for an indulgent finish. These potatoes are best enjoyed fresh but can be kept warm in a covered dish if needed.
Notes
Serves 6-8 depending on portion size.