These Creamy Mashed Potatoes are the perfect side dish for any occasion. Butter, lots of garlic, and sour cream make these potatoes so flavorful, plus egg yolk and whole milk for maximum creaminess.
What potato is best for creamy mashed potatoes:
Russet potatoes and Yukon gold are perfect. There higher starch content makes them ideal for the most creamy and flavorful mashed potatoes. With Yukon gold potatoes I sometimes leave the skin on, which can add extra flavor.
How to make mashed potatoes:
Peel the russet potatoes and dice into even-sized pieces so they cook evenly.
Add the diced potatoes to a pot and cover with cold water. Bring the water to a boil and cook for about 8-10 minutes, until the potatoes are easily pierced with a fork.
Drain the potatoes into a colander and add them back to the pot with butter, warm whole milk, and egg yolk.
Mash the potatoes by either using a potato masher or an electric mixer. If using an electric mixer just be careful not to overmix them or they will become gluey.
Add the sour cream and garlic. Season with salt and pepper and top with more butter and any additional toppings for serving.
More toppings for mashed potatoes:
- Chopped onions
- Diced bacon
- Sour cream
- Shredded cheese
- Bacon bits
- Chopped parsley
Creamy Mashed Potatoes
Creamy mashed potatoes are so flavorful with butter, sour cream, and garlic
Servings: 4 people
- 2 russet potatoes peeled and diced
- ¼ cup butter
- ½ cup whole milk
- 2 egg yolks
- ½ cup sour cream
- 2 cloves garlic grated
- ½ tsp salt
- ½ tsp black pepper
- Peel the russet potato and dice into even-sized pieces.
- Add to a pot and cover with cold water. Bring to a boil and cook for 8-10 minutes, uncovered, until easily pierced with a fork.
- Drain and return to the pot with butter, milk, and egg yolks. Use a potato masher to mash the potatoes until mostly smooth with some chunks.
- Add the sour cream and grated garlic and stir to combine.
- Season with salt and pepper and serve warm.
Leftovers last 3-5 days in the fridge.