We’ve been making these perfect mashed potatoes every Sunday for the past month. My hubby developed the recipe and it’s been a hit with our entire family. You know what really rocks about this recipe (besides the fact that it’s loaded with good flavor); it’s still soft when it cools so you don’t have to break apart big chunks to reheat it. It’s just smooth.
My mom makes it in the morning and puts it in her crockpot to stay warm so it’s ready when we come over for Sunday lunch. This recipe is just right and fairly light (no heavy cream or gobs of butter; although I have nothing against those ingredients). Make this for your next holiday meal and it will probably win you over. This is our new go-to recipe for mashed .
Ingredients
4 lb Yukon potatoes 10 potatoes, peeled and quartered
1 1/3 cup milk
2 garlic cloves smashed
3 Tbsp butter
1/4 cup sour cream
1 Tbsp fresh chives + some for garnish
1 tsp salt
1/8 tsp ground pepper
Instructions
Placed washed & quartered potatoes in a medium pot, bring them to a boil and cook for 12-14 min until tender.
In a small pot bring to a boil 1 1/3 cup of milk with 2 smashed garlic cloves. Remove from heat and let the mixture stand.
Drain and mash cooked potatoes using potato masher and hand mixer afterwards. Place potatoes back on the stove at medium heat, stirring constantly for 2 minutes until slightly dry, than remove from heat.
Add to potatoes and mix together 1 1/3 cup of milk mixture (-garlic cloves), 3 Tbsp of butter, 1/4 cup of sour cream, 1 tsp of salt, 1/8 tsp pepper, 1 Tbsp of chives until well combined.
Serve warm and sprinkle chives on top for garnish.
Enjoy .