Foolproof Mashed Potatoes with Garlic and Chives

How to Make Foolproof Mashed Potatoes with Garlic and Chives

1. 1

   Step 1: Prepare potatoes and aromatics

   Active 10 min

   Peel the potatoes and cut them into even 1–1½-inch chunks so they cook uniformly. Put the cut potatoes and the smashed garlic cloves in a large pot and add cold water to cover by about 1 inch. Stir in the kosher salt (all of the listed amount) into the water.

   For this step

   • 3 lbYukon Gold or russet potatoes, peeled and cut into 1–1½-inch chunks
   • 3 clovesGarlic cloves, smashed
   • 1 tbspKosher salt
   • 6 cupsCold water (to cover potatoes by ~1 inch)
2. 2

   Step 2: Bring to a boil and simmer until tender

   Active 5 min · Passive 15 min

   Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cook until the potatoes are fork-tender and break apart easily, about 12–15 minutes depending on chunk size; test a few pieces near the end of cooking.
3. 3

   Step 3: Drain and warm the dairy

   Active 5 min

   Thoroughly drain the potatoes in a colander and briefly return them to the hot pot off the heat for 30–60 seconds to let excess steam evaporate. While the potatoes rest, warm the whole milk and the unsalted butter together in a small saucepan over low heat until the butter is melted and the milk is hot but not boiling.

   For this step

   • 6 tbspUnsalted butter
   • 1 1/2 cupsWhole milk, warmed
   
4. 4

   Step 4: Mash and fold in butter, milk, and sour cream

   Active 12 min

   Using a ricer, food mill, or heavy-duty masher, process the potatoes to your preferred texture. Immediately fold in the butter until melted and incorporated. Add the warmed milk a little at a time until you reach the desired creaminess, then fold in the sour cream. Season with the freshly ground black pepper and taste for salt, adjusting as needed.

   For this step

   • 1/2 cupSour cream
   • 1/2 tspFreshly ground black pepper
   
5. 5

   Step 5: Finish and serve

   Active 3 min

   Transfer the mashed potatoes to a warmed serving bowl, smooth the top, and sprinkle the chopped fresh chives over the surface. Dot with an extra pat of butter if desired and serve immediately while warm.

   For this step

   • 2 tbspFresh chives, finely chopped

1. Peel the potatoes and cut them into even 1–1½-inch chunks so they cook uniformly. Put the cut potatoes and the smashed garlic cloves in a large pot and add cold water to cover by about 1 inch. Stir in the kosher salt (all of the listed amount) into the water.
2. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cook until the potatoes are fork-tender and break apart easily, about 12–15 minutes depending on chunk size; test a few pieces near the end of cooking.
3. Thoroughly drain the potatoes in a colander and briefly return them to the hot pot off the heat for 30–60 seconds to let excess steam evaporate. While the potatoes rest, warm the whole milk and the unsalted butter together in a small saucepan over low heat until the butter is melted and the milk is hot but not boiling.
4. Using a ricer, food mill, or heavy-duty masher, process the potatoes to your preferred texture. Immediately fold in the butter until melted and incorporated. Add the warmed milk a little at a time until you reach the desired creaminess, then fold in the sour cream. Season with the freshly ground black pepper and taste for salt, adjusting as needed.
5. Transfer the mashed potatoes to a warmed serving bowl, smooth the top, and sprinkle the chopped fresh chives over the surface. Dot with an extra pat of butter if desired and serve immediately while warm.