Creamy Mashed Potatoes

By zhanghengshuo

8 Person

45 Minutes

0 Calories

Light and fluffy yet rich and creamy, with just a hint of garlic, thyme, and tangy sour cream: These spuds are the mashed potatoes of our dreams. This is the best choice of a Thanksgiving side dish! Homemade Mashed Potatoes – Smooth, Fluffy And Creamy Mashed Potatoes That Take Just 40 Minutes To Make!

Ingredients

1/2 cup sour cream
3/4 tsp. freshly ground black pepper
1 cup unsalted butter, divided
4 sprigs thyme
1 1/4 cups whole milk
2 tbsp. kosher salt, divided
6 large garlic cloves, peeled
4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces

Method

01

Cover potatoes, garlic, and salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.
02

Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
03

Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using a potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
04

Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance.
05

Season with 2 tsp salt and 3/4 tsp pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy).
06

Taste and adjust seasonings. Serve topped with the remaining 2 Tbsp butter and more pepper.

Related Tags

Healthy Recipes

Thanksgiving Recipes

Mashed Potatoes Recipes

Creamy Mashed Potatoes

4.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

1/2 cup sour cream

3/4 tsp. freshly ground black pepper

1 cup unsalted butter, divided

4 sprigs thyme

1 1/4 cups whole milk

2 tbsp. kosher salt, divided

6 large garlic cloves, peeled

4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces

03 Method

Step 1

Cover potatoes, garlic, and salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.

Step 2

Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.

Step 3

Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using a potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).

Step 4

Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance.

Step 5

Season with 2 tsp salt and 3/4 tsp pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy).

Step 6

Taste and adjust seasonings. Serve topped with the remaining 2 Tbsp butter and more pepper.

04 Author