Description
Creamy and rich sour cream mashed potatoes with a hint of garlic and nutmeg, perfect as a comforting side dish.
Ingredients
- 3 pounds Russet or Yukon Gold potatoes (washed and peeled)
- 6 tablespoons butter
- 1/3 cup milk
- 3 cloves garlic (crushed)
- 1/8 teaspoon ground nutmeg
- salt & pepper (to taste (I use about 1/2 teaspoon sea salt))
- 1 cup full fat sour cream
- 2 tablespoons chopped chives (or finely chopped green onion, optional)
Instructions
- Cut the peeled potatoes into chunks. Place in a large pot and cover the bottom of the pot with 1 inch of salted water. Cover and bring to a boil, then reduce heat to a strong simmer and steam until fork-tender, about 10–15 minutes.
- While the potatoes cook, combine butter, milk, garlic, nutmeg, salt, and pepper in a small saucepan. Heat over medium until steaming and butter is melted.
- Drain potatoes well. Return them to the pot and place over low heat for 1 minute to remove excess moisture, then remove from heat.
- Mash the potatoes with a potato masher until just broken up.
- Remove garlic from the milk mixture, then gradually mash the mixture into the potatoes. Fold in sour cream and optional chives or green onion. Adjust consistency as desired and serve immediately.
Notes
- For extra creamy potatoes, use Yukon Gold potatoes.
- Warm the dairy mixture to prevent cooling the potatoes.
- Add more milk or sour cream for a softer texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
