Fresh, nutritious, and flavorful kale chips cooked at home with garlic and dill.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 ½ tablespoons kosher salt
- ½ cup 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
- ½ teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced scallions
Instructions
- Place potatoes and 1 1/2 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.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- 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.
- Dotdash Meredith Food Studios
- Mash using a potato masher until smooth. (Avoid over-mashing or the starches will form a glue-like texture.) Transfer to a serving bowl.
- Dotdash Meredith Food Studios
- Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic.
- Dotdash Meredith Food Studios
- Pour butter over mashed potatoes and sprinkle with scallions.
- Dotdash Meredith Food Studios
Reviews
I love potatoes made with milk, butter, and sour cream! I started out using half the milk and sour cream and then added as I mashed and stirred the potatoes. I didn’t use all of it, but it’s easy enough to figure out if you’re aware it’s going to be too much as you start mashing. I agree with the others that the garlic infused butter is fabulous! It’s just too much.
This recipe was well received in my home! The mashed potatoes were nice and creamy and smooth. The garlicky butter added such great flavor! This would make a great side for the holidays.
Used russet potatoes (what I had). I used all of the ingredients, but I did cut back the amounts on milk, sour cream, salt, and butter. These potatoes were part of another recipe I was making, and I needed a firmer consistency. The garlic-infused butter on the top was a nice touch adding a nice layer of flavor.
Mashed potatoes are one of my favorite foods, so I was excited to try these. I loved the garlic-infused butter that was added over the top. Unfortunately, I thought there was just too much liquid, and too much tang from the sour cream. Normally for 3 pounds of potatoes, you would use much less. I’d start with 1/2 cup each of milk and sour cream. If additional liquid is needed, add more milk, but not sour cream. I had to let the potatoes sit over low heat for a bit to try and evaporate some of the excess moisture. You could also get away with using less butter. I’d also be careful with the kosher salt, as I found 2 teaspoons to be too much, and I’m a salt lover.