Creamy Garlic Mashed Potatoes with Chives

A straightforward American mashed potato side with a smooth, fluffy texture and a clear garlic finish. The potatoes are boiled until tender, drained well, then mashed with butter, warm milk, and sour cream. Chives are folded in at the end for freshness and color.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 900 g Yukon Gold potatoes peeled and cut into 4 cm pieces
• 4 clove garlic cloves peeled and lightly crushed
• 6 g fine salt divided
• 2000 ml water for boiling
• 120 ml whole milk warmed
• 45 g unsalted butter cut into pieces
• 60 g sour cream
• 2 g fine salt divided
• 1.5 g black pepper freshly ground
• 8 g fresh chives finely chopped

Instructions

1. Put the potatoes, garlic cloves, 6 g of the salt, and the water in a 6 L pot. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are fully tender when pierced with a fork, 15 to 18 minutes. Potatoes yield easily to a fork and are no longer chalky in the center.
2. Drain the potatoes and garlic well, then return them to the hot pot for 1 minute over low heat, stirring gently, to evaporate excess moisture. Steam rises off the potatoes and the surface looks dry rather than wet.
3. Warm the milk in a small saucepan. Mash the potatoes and garlic with the butter, warm milk, sour cream, remaining 2 g salt, and black pepper until smooth or slightly rustic, depending on your preference. The mash is creamy and holds soft peaks without looking watery.
4. Fold in the chopped chives, then taste and add a little more black pepper if desired. Chives are evenly distributed and the potatoes taste seasoned throughout.