I know, right? Who needs a recipe for mashed potatoes? Don’t we all just do them the way our grandmothers did? The way our mothers do? Of course. But that doesn’t mean that’s the only recipe we should have.
You’ll also want this one.
It’s tasty and easy and light. In texture. I mean c’mon–we’re still talking mashed potatoes here. Comforting, homey, oh-so-perfect mashed potatoes. With garlic blended right into them. They’re a stellar side dish for these pan-roasted pork chops with cranberry-red wine sauce. So, so perfect.
Garlic Yukon Gold Mashed Potatoes
adapted from Williams-Sonoma
2 1/2 lb. Yukon Gold potatoes, peeled and cubed
4 garlic cloves, peeled but left whole
1 bay leaf
4 TBSP (1/2 stick) butter, cut into pieces
1 c. milk (low fat is fine)
1/4 c. sour cream (low fat is fine)
1/2 tsp. salt, plus more to taste
1/2 tsp. freshly-ground black pepper, plus more to taste
1. Place potatoes, garlic, and bay leaf in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low. Simmer, covered about 15 minutes, or until potatoes are tender when pierced with a knife. Drain potatoes and garlic. Discard bay leaf.
2. Return potatoes and garlic to the pot with butter. Let sit 1 minutes to melt butter, then add remaining ingredients. Using a handheld mixer, beat on high speed until smooth. Do not overbeat or potatoes will become gummy. Taste and adjust seasonings. Serves 8.