Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, creamy mashed potatoes, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic cloves, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold unsalted butter, kosher salt, Kraft, land o lakes butter, Libby, McArthur whole milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, thyme sprigs, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, Yukon Gold potatoes
I intend to make these for Christmas supper but this isn’t just a holiday recipe. Although I would be quite happy to eat just these through Christmas and New Year’s!
No matter what you pair these with, you’ll end up with an amazing dinner and everyone is going to go for seconds. I’ve had these with chicken, meatballs, but you know what my favorite is? Salmon. These creamy mashed potatoes and salmon make a mind-blowing meal you wouldn’t mind eating seven days a week!
4 pounds Yukon Gold potatoes, peeled, cut into 2″ pieces
6 large garlic cloves, peeled
1 tablespoon plus 2 teaspoons kosher salt, divided, plus more
1 1/4 cups McArthur whole milk
4 thyme sprigs
3/4 cup (1 1/2 sticks) plus 2 tablespoons Kerrygold unsalted butter, divided
3/4 teaspoon freshly ground black pepper, plus more
1/2 cup Daisy sour cream
Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, 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.
Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
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).
Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 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.
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 1/2 cup milk mixture.
USE RED NEXT PAGE LINK BELOW
Quick tip: You can use low-fat dairy – however, I would highly recommend using whole milk, real butter and regular sour cream for best flavor!
Big thanks to Epicurious for this delicious recipe!