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)
- 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 the water to a boil, then reduce to a strong simmer. Steam the potatoes until fork-tender, approximately 10-15 minutes.
- While the potatoes cook, combine butter, milk, garlic, nutmeg, salt, and pepper in a small saucepan. Heat over medium heat until steaming and the butter has melted.
- Once cooked, drain the potatoes thoroughly and return them to the pot. Set over the lowest heat for 1 minute to steam off excess liquid, then remove from heat.
- Mash the drained potatoes with a potato masher until just broken up.
- Remove garlic from the milk mixture, then gradually incorporate it into the mashed potatoes. Fold in the sour cream and chives or green onion if desired.
- Adjust the amount of milk and sour cream according to your preference and serve immediately.
Notes
For extra flavor, let the garlic steep in the milk mixture for a few more minutes before mashing into the potatoes.
Feel free to add more sour cream or milk based on your texture preference for the mashed potatoes.
Chives or green onions can be added for a nice finishing touch!
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.