Sour Cream Mashed Potatoes

Prep Time:
20 mins

Cook Time:
15 mins

Total Time:
35 mins

Servings:
6

Ingredients

Directions

Place potatoes and 1 ½ tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.

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Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.

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Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper.

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Mash using a potato masher until smooth; transfer mashed potatoes into a serving bowl.

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Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic.

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Pour butter over mashed potatoes and sprinkle with scallions.

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Cook’s Note

Avoid over-mashing to prevent the potatoes getting glue-like.

I use any leftover mashed potato as the base for a loaded potato bowl.

Nutrition Facts (per serving)