Name: Our Very Best Mashed Potatoes
Cook time: 30 minutes
Total time: 55 minutes
Yield: 8–10 servings
Ingredients: 4 lb. Yukon Gold potatoes, peeled, cut into 2" pieces; 6 large garlic cloves, peeled; 1 Tbsp. plus 2 tsp. Diamond Crystal or 1¾ tsp. plus 1¼ tsp. Morton kosher salt, divided, plus more; 1¼ cups whole milk; 4 thyme sprigs; ¾ cup (1½ sticks) plus 2 Tbsp. unsalted butter, divided; ¾ tsp. freshly ground black pepper, plus more; ½ cup sour cream; Special Equipment: A potato ricer or food mill

Mashed potoes swirled into a serving bowl topped with melting butter and black pepper.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

There’s no shortage of homemade mashed potato recipes in the world, but not all are created equal. To develop our favorite version, we conducted a series of taste tests. The resulting recipe yields fluffy, rich, and creamy spuds flavored with garlic and thyme and enriched with tangy sour cream.

Of course, the best mashed potatoes start with the best potatoes. Russets are a popular choice for this classic side dish, but four out of five staffers preferred the silky texture and naturally buttery flavor of Yukon Golds. For even more flavor, we tossed a few garlic cloves into the pot too (much easier than dealing with roasted garlic and just as delicious). For super-creamy mashed potatoes, it’s worth investing in a potato ricer or food mill. If you don’t mind a chunkier mash, a handheld potato masher is fine. Whatever you do, skip the food processor—that’s the quickest way to gluey, unpleasant spuds.

A few other things to keep in mind: Add the diced potatoes to a pot of cold, heavily salted water, then place the pot over the heat and bring it to boil. Tossing potatoes into already boiling water will cause uneven cooking and without that good dose of seasoning from the beginning, they’ll never taste quite right. Finally, cook them at a simmer—if the boil is too vigorous, the potatoes will start to break apart, causing them to soak up too much of the boiling liquid.

What you’ll need

Potato Ricer
$35 At Amazon
Small Saucepan
$214 At Amazon
Stainless Clad Stock Pot
$159 At Made In

Recipe information

Total Time
55 minutes
Yield
8–10 servings

Ingredients

4 lb. Yukon Gold potatoes, peeled, cut into 2" pieces

6 large garlic cloves, peeled

1 Tbsp. plus 2 tsp. Diamond Crystal or 1¾ tsp. plus 1¼ tsp. Morton kosher salt, divided, plus more

1¼ cups whole milk

4 thyme sprigs

¾ cup (1½ sticks) plus 2 Tbsp. unsalted butter, divided

¾ tsp. freshly ground black pepper, plus more

½ cup sour cream

Special Equipment: A potato ricer or food mill

Preparation

Step 1
Cover 4 lb. Yukon Gold potatoes, peeled, cut into 2" pieces, 6 large garlic cloves, peeled, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt with cold water in a large pot. Bring to a low boil on the stovetop over high heat, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20–25 minutes.
Step 2
Meanwhile, heat 1¼ cups whole milk, 4 thyme sprigs, and ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium, stirring, until butter is melted. Remove from heat; set aside.
Step 3
Drain boiled 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 warm milk mixture and gradually stir into hot potatoes, reserving about ½ cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and ¾ tsp. freshly ground black pepper. Fold in ½ cup 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. unsalted butter and more pepper.
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, rewarmed to melt butter.

Editor's note: This recipe was first printed November 2016. Head this way for more comfort food favorites →