Ingredients
Method
Preparation
- Rinse, peel (optional), and cut the potatoes into 1–2 inch chunks.
- Put potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt.
- Bring to a boil over high heat, then reduce to medium-high and simmer for 15–20 minutes.
- While the potatoes cook, heat the milk and butter in a small saucepan over low heat until butter melts.
- If using raw garlic, gently sauté the minced garlic in 1 tablespoon butter or oil for 1–2 minutes until fragrant.
Mashing and Serving
- Drain the potatoes well and return them to the hot pot. Let them sit for a minute.
- Mash the potatoes and add warm milk/butter mixture, sour cream, sautéed or roasted garlic, salt, and pepper.
- Taste and adjust seasoning as needed. Fold in chives or parsley.
- Serve warm with an extra pat of butter or a drizzle of olive oil.
Notes
For vegan options, use olive oil, plant milk, and dairy-free yogurt. Make-ahead and freeze tips available.