Ingredients

• 3 pounds Yukon Gold potatoes , peeled and cut into 2-inch chunks
• 1.5 tablespoons kosher salt
• 0.5 cups salted butter , cubed
• 4 large cloves garlic , crushed
• 1 cup whole milk , warmed
• 1 cup sour cream
• 6 tablespoons unsalted butter , cubed
• 2 teaspoons kosher salt
• 0.5 teaspoons freshly ground black pepper
• 2 tablespoons thinly sliced scallions

Instructions

1. 1 Place potatoes and 1 ½ tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.
2. 2 Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.
3. 3 Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper.
4. 4 Mash using a potato masher until smooth; transfer mashed potatoes into a serving bowl.
5. 5 Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic.
6. 6 Pour butter over mashed potatoes and sprinkle with scallions.

Nutrition per serving