Ingredients
Preparation
30 minutes 55 minutes The best mashed potatoes start with the best potatoes. Russets are a popular choice for this classic side dish, and our blind taste test found that they do offer pure baked-potato flavor and fluffy texture. But four out of five staffers preferred the silky texture and buttery flavor of Yukon Golds, so those won out. For even more flavor we tossed a few cloves of garlic in the pot too. For the smoothest mash we’ve found it’s worth it to invest in a potato ricer or food mill since mashing potatoes by hand can leave chunks—and running them through a food processor is the quickest way to gummy-potato town. For this mashed potato recipe, you’ll fold an herb-infused mixture of whole milk and melted butter into the riced (or milled) potatoes, season with salt and pepper to taste, and fold in a generous dollop of sour cream for balancing tang. Serve it with a couple tablespoons of butter on top for a celebration-worthy side. Editor’s note: This recipe was originally published November 2016
Step 2
Meanwhile, heat milk, thyme, and ¾ cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
Step 3
Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
Step 4
Discard thyme from milk mixture and gradually stir into potatoes, reserving about ½ cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and ¾ tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
Step 5
Do Ahead: Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved ½ cup milk mixture.
