Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tbsp Kosher salt
  • 1/2 cup unsalted butter
  • 5 cloves garlic, minced
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Cut the peeled potatoes into uniform 1 inch cubes. Note: Uniform size means they all finish cooking at the same time.
  2. Place potatoes in a large stockpot and cover with cold water by at least 1 inch. Add 1 tablespoon of kosher salt.
  3. Bring to a boil, then reduce to a simmer for 15-20 minutes until a fork slides in with zero resistance.
  4. While potatoes simmer, melt unsalted butter in a saucepan over medium low heat.
  5. Add minced garlic and sauté for 2-3 minutes until fragrant and translucent.
  6. Stir in the whole milk and warm through until simmering. Note: Do not let it boil over.
  7. Drain the potatoes thoroughly in a colander and let them steam dry for 2 minutes.
  8. Mash the potatoes until no large lumps remain.
  9. Slowly fold in the warm garlic butter milk and sour cream.
  10. Stir gently with a wooden spoon until smooth and glossy. Season with salt and black pepper to taste.