Sour Cream Mashed Potatoes Recipe

Prepare and cook potatoes

Peel the potatoes (or leave skins on for texture) and cut into roughly 1- to 1.5-inch even cubes. Place potatoes in a large pot and add cold water to cover by about 1 inch (about 6 cups). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and a fork easily slides through, 12–18 minutes depending on size.

While potatoes cook, place the garlic cloves into the milk to infuse (see next section). Reserve about 1/2 cup of the hot potato cooking liquid before draining.

Drain the potatoes well in a colander and return them to the hot pot. Place the pot back on the still-warm burner for 30–45 seconds to help evaporate excess moisture, shaking the pot occasionally. This produces fluffier mash.

Warm butter and milk

In a small saucepan over low heat, combine the unsalted butter and the milk with the peeled garlic cloves. Warm gently until butter is melted and milk is heated through and fragrant with garlic, about 3–5 minutes. Do not boil. Remove from heat and let sit 5 minutes, then discard or finely mince the garlic and return to the mixture if you prefer a pronounced garlic flavor.

Mash the potatoes using a potato ricer or masher until mostly smooth. For creamier texture, use a hand mixer on low for brief bursts (20–30 seconds).

Add sour cream and about three-quarters of the warm milk-butter mixture to the potatoes. Stir gently with a wooden spoon or spatula until combined. Add additional milk mixture a little at a time until you reach desired consistency. If mixture seems dry, add up to 1/4–1/2 cup of reserved hot potato cooking liquid instead of more milk for silkier, starchy texture.

Taste and season with the 1 teaspoon salt and 1 teaspoon freshly ground black pepper, then fold in the chopped chives. Adjust salt and pepper to taste.

Transfer mashed potatoes to a serving bowl. Dot with the optional extra butter and sprinkle with paprika for color. Garnish with a few extra chives.

Serve immediately, or keep warm: place bowl over a pan of gently simmering water and cover, or keep in a 200°F (95°C) oven for up to 30 minutes. Stir before serving to restore creaminess.