Mashed Potatoes Recipe

Wash and Peel Potatoes

Thoroughly wash the Russet potatoes under cold water to remove any dirt. Peel the potatoes with a vegetable peeler or knife to remove the skin.

Cut Potatoes

Cut the peeled potatoes into evenly sized chunks, about 1-2 inches thick. This will ensure they cook evenly.

Boil Potatoes

In a large pot, add the chopped potatoes and fill with enough cold water to cover them by about an inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 15-20 minutes or until the potatoes are fork-tender.

Drain Potatoes

Once cooked, drain the potatoes in a colander and let them sit for a minute to allow excess moisture to evaporate.

Mash Potatoes

Transfer the drained potatoes back to the pot. Use a potato masher or fork to mash the potatoes until smooth, breaking up any lumps.

Add Butter and Milk

Add 4 tablespoons of unsalted butter, 0.5 cups of whole milk, and 0.5 cups of sour cream to the mashed potatoes. Mix well until everything is combined and creamy.

Season to Taste

Sprinkle in 0.5 teaspoon of black pepper and 1 teaspoon of garlic powder. Adjust seasoning with more salt if needed. Mix well to incorporate.

Serve

Transfer the mashed potatoes to a serving bowl. If desired, sprinkle with chopped chives for garnish before serving.