Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 tbsp fine sea salt
  • 6 large cloves fresh garlic, minced
  • 1/2 cup unsalted high-quality butter
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream, room temperature
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp fresh chives, finely snipped

Instructions:

  1. Place cubed Yukon Gold potatoes in a large heavy-bottomed pot and cover with cold water by at least one inch. Add 1 tablespoon of sea salt.
  2. Bring the water to a rolling boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until a fork slides in with zero resistance.
  3. While potatoes boil, melt butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 2–3 minutes until fragrant and translucent.
  4. Drain the potatoes in a colander, then immediately return them to the warm pot to allow residual steam to evaporate.
  5. Use your tool of choice to break down the potatoes into a thick paste.
  6. Pour the garlic infused butter and the room temperature sour cream directly onto the hot potatoes. Slowly pour in the 1/2 cup of whole milk while continuing to mash until the texture is silky and smooth.
  7. Stir in the kosher salt, pepper, and chives, then serve immediately while the steam is still rising.