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.
- 8-10 servings
- 4 pounds Yukon Gold potatoes, peeled, cut into 2″ pieces
- 6 large garlic cloves, peeled
- 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
- 1 1/4 cups whole milk
- 4 thyme sprigs
- 3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter, divided
- 3/4 teaspoon freshly ground black pepper, plus more
- 1/2 cup sour cream
- A potato ricer or food mill
- Cover potatoes, garlic, and 1 Tbsp. 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.
- 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.
- Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
- Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). 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 over mix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
- Do Ahead
- Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.
Recipe from: Epicurious