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Ingredients
Scale
- 3 pounds russet or yukon gold potatoes (washed and peeled)
- 6 tablespoons butter
- ⅓ cup milk
- 3 cloves garlic (crushed)
- ⅛ teaspoon ground nutmeg
- salt & pepper (to taste (I use about ½ 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 and place them in a large pot covered with 1 inch of salted water.
- Cover the pot and bring it to a boil, then reduce the heat to a strong simmer and steam the potatoes until fork-tender (about 10-15 minutes).
- In a small saucepan, heat the butter, milk, crushed garlic, nutmeg, salt, and pepper over medium heat until steaming hot and the butter melts.
- Once the potatoes are cooked, drain them well and return them to the pot over low heat for 1 minute to evaporate excess moisture.
- Mash the drained potatoes with a potato masher until just broken up.
- Remove the garlic from the milk mixture, then gradually blend this into the potatoes, folding in the sour cream and chives (if using). Serve immediately!
Notes
Adjust the amount of milk and sour cream according to your preference for creaminess.
For extra flavor, add more garlic or herbs of your choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg