Description

There’s something timeless and comforting about a bowl of homemade mashed potatoes. This version takes the classic favorite up a notch with the mellow flavor of garlic and the fresh, mild bite of chives. Perfect for family dinners, holiday gatherings, or cozy weeknights, these creamy mashed potatoes are rich, smooth, and full of flavor. They pair beautifully with roasted meats, vegetables, or hearty stews—and they’re simple enough to make any day of the week.

Ingredients

Scale

3 pounds Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
4 cloves garlic, peeled
1 cup heavy cream (or whole milk for a lighter option)
½ cup unsalted butter (1 stick)
½ cup sour cream
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
3 tablespoons chopped fresh chives, plus more for garnish

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Instructions

Peel and cut the potatoes into even 2-inch chunks. Rinse them under cold water to remove excess starch.
Place the potatoes and garlic cloves in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes cook, heat the cream and butter in a small saucepan over low heat until the butter is melted and the mixture is warm. Do not boil.
Drain the potatoes and garlic well, then return them to the pot. Let them sit uncovered for 1–2 minutes to allow excess moisture to evaporate.
Mash the potatoes and garlic with a potato masher or ricer until smooth. Gradually add the warm cream and butter mixture, stirring gently until creamy.
Stir in the sour cream, salt, and black pepper. Mix until fully combined and smooth. Adjust seasoning to taste.
Fold in the chopped chives. Garnish with extra chives before serving. Serve warm and enjoy.

Notes

For the creamiest texture, use Yukon Gold potatoes. Russets will yield a lighter, fluffier mash.
Warm the cream and butter before adding to the potatoes to prevent a gummy texture.
You can make the mashed potatoes up to two days ahead and reheat them gently with a splash of milk or cream before serving.
For extra flavor, try roasting the garlic before mashing—it adds a deeper, caramelized taste.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to a month.

Prep Time: 15 minutes
Cook Time: 20 minutes