Ingredients (~12 servings)
- ~4 1/2 lbs Yukon gold potatoes
- 2 garlic cloves, grated
- 1 cup heavy cream
- 6 Tbsp salted butter
- 12 oz sour cream, room temperature
- 1 1/2 Tbsp dried minced onion
- 3/4 cup thinly sliced green onions (dark green parts)
- 1/3 cup minced fresh chives
- Kosher salt & freshly cracked pepper
Cook the Potatoes
Peel the potatoes if you want – I usually don’t bother.
Cut them into roughly equal chunks so they cook evenly; Place in a large pot and cover with cold water by about 2 inches.
Season the water liberally with salt – it should taste like mild seawater.
Bring to a simmer over medium heat and boil until the potatoes are very tender and easily pierced with a fork, usually ~20-25 minutes depending on chunk size.
Infuse the Cream Mixture While Potatoes Cook
In a small saucepan, combine the heavy cream, butter, grated garlic, and dried minced onion.
Warm over low heat for ~10 minutes – you want the mixture hot but not simmering.
The dried onion will rehydrate and the garlic will mellow out during this time.
Remove from heat and set aside; The mixture will stay warm enough while you finish the potatoes.
Mash and Combine Everything
Drain the potatoes in a colander and let them sit for ~30 seconds to release excess steam.
Return them to the same pot they were cooked in – the residual heat helps keep everything warm.
Lightly mash the potatoes first, then slowly add the warm cream mixture while continuing to mash.
Add the sour cream and mash to your desired consistency – I like mine with a few small lumps but that’s personal preference.
Fold in the green onions and chives, then season with salt and pepper to taste.
Serve immediately while hot – these don’t hold well once they start cooling down.
Sour Cream and Onion Mashed Potatoes
Ingredients
Ingredients (~12 servings)
- ~4 1/2 lbs Yukon gold potatoes
- 2 garlic cloves, grated
- 1 cup heavy cream
- 6 Tbsp salted butter
- 12 oz sour cream, room temperature
- 1 1/2 Tbsp dried minced onion
- 3/4 cup thinly sliced green onions, dark green parts
- 1/3 cup minced fresh chives
- Kosher salt & freshly cracked pepper
Instructions
- Peel and chop potatoes into even chunks.
- Cover potatoes with salted water and boil for 20-25 minutes until tender.
- Warm cream, butter, garlic, and dried onion in saucepan over low heat for 10 minutes.
- Drain potatoes and return to pot.
- Mash potatoes, gradually adding cream mixture.
- Stir in sour cream until desired consistency.
- Mix in green onions and chives.
- Season with salt and pepper.
- Serve immediately.