Ingredients
6
6 servings
- •3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- •1.5 tablespoons kosher salt
- •0.5 cup salted butter, cubed
- •4 large cloves garlic, crushed
- •1 cup whole milk, warmed
- •1 cup sour cream
- •6 tablespoons unsalted butter, cubed
- •2 teaspoons kosher salt
- •0.5 teaspoon freshly ground black pepper
- •2 tablespoons thinly sliced scallions
Instructions
- Place potatoes and 1 1/2 tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.
- Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.
- Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper.
- Mash using a potato masher until smooth. (Avoid over-mashing or the starches will form a glue-like texture.) Transfer to a serving bowl.
- Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic.
- Pour butter over mashed potatoes and sprinkle with scallions.
Nutritional Facts
Per 6 servings
- Calories: 529
- Carbohydrate: 46g
- Fat: 37g
- Fiber: 4g
- Protein: 8g
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