Ingredients
Scale
- 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 cup unsalted butter, softened and cut into cubes
- 1 cup heavy cream (warm)
- 1/2 cup whole milk (warm)
- 1 cup sour cream, at room temperature
- 2 teaspoons salt (plus more for boiling water)
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh chives or parsley for garnish
Instructions
- Place the potato chunks in a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander. Let them sit in the colander for a minute to allow excess steam to escape; this helps ensure they aren’t watery.
- Return the dry potatoes to the warm pot. Use a potato masher or a potato ricer to crush the potatoes until no large lumps remain.
- Add the softened butter cubes to the potatoes and stir until completely melted and incorporated.
- Slowly pour in the warm heavy cream and milk while stirring gently with a large spoon or spatula.
- Fold in the sour cream, salt, pepper, and garlic powder. Mix until the potatoes are smooth and creamy, but be careful not to over-mix.
- Taste the potatoes and add more salt or pepper if needed.
- Transfer the potatoes to a serving bowl. Top with a small pat of butter and sprinkle with fresh chives or parsley before serving.
- Cook Time: Not specified