Mashed potatoes are the perfect side dish. There is something about them that goes well with literally anything: meat, vegetables, legumes, and even other cereals like rice or pasta.
But what can we say, potatoes are great for just anything, and always taste great. They are even better if they are mashed because they combine the softness only they have with the butter and cream.
There are, for sure, a million ways to make mashed potatoes, and there must be a lot of tips and tricks, because we all like eating it a but differently. I, personally, like it to have some potatoe chunks and an intense flavor of butter and black pepper.
This recipe is a classic mashed potatoes recipe, and only calls for basic ingredients, but you can, of course, add some more flavors if you wanted to or even use sweet potatoes instead of potatoes.
Mashed potatoes are mainly made of potatoes and butter, since the rest of ingredients could either be added or not. As an interesting note, there are mashed potatoes recipes that call for the same amount of potatoes and butter. It is delicious, but also really filling and should be made for special occasions only, in my opinion.
This side dish is common pretty much all around the world. It is something as common as pizza, hamburguers or tacos, which most people know, even when made in different ways. In Mexico, for example, we eat it a lot as a side dish for meat and vegetables.
The best mashed potatoes will always be homemade, and made using a certain type of potatoes, Yukon gold potatoes, which are a type of potatoes that are more yewllowy in color. In reality, you can make mashed potatoes with any type of potatoe, but it is true that the mash will be better if you use this specific type of potatoe. Plus, the best mashed potatoes will always call for good quality butter and whole milk. You can also add cream, as we do here in this recipe, because it makes them more flavorful, but this is completely optional.
If you like this recipe, you have to see our french fries recipe, you will love it!
- 3.09 lb (1.4 kg) potatoes (half russet type and half Yulon gold)
- 2 garlic cloves, peeled
- 3/4 C (6 oz) (170 gr) unsalted butter
- 3/4 C (6.35 oz) (180 gr) whole milk
- 2/3 C (5.65 oz) (160 gr) sour cream
- Salt to taste
- Black ground pepper to taste
- Spring onion chopped (optional)
Peel and cut the potatoes in mwdium size cubes. Put them in a pot and cover them in cold water, then put the pot on the stove over medium heat. Cook them for about 12 minutes until they are soft.
Meanwhile, in a small pot on the stove over low medium heat, put the butter along with the milk and garlics. Cook for 5 minutes until it slowly boils and the mixture infuses with the garlic.
Once the potatoes are ready, drain them and put them back in the pot. Mash them using a fork, a strain or a potato masher, until you get a soft and smooth mixture.
Add the milk mixture into the potatoes (without the garlic) and beat for 1 minute using a whisk until you get a smooth mixture.
Season with salt and papper to taste and beat again for 1 minute until the mash is really soft and fluffy. Serve the mash with some black pepper on top and chopped spring onion.