Ina Garten Mashed Potatoes Recipe
Creamy, smooth and full of flavor, this Ina Garten Mashed Potatoes Recipe is a classic side dish. It is easy to make and always delicious.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 cup whole milk
- ½ cup unsalted butter cut into pieces
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons sour cream optional for extra creaminess
Instructions
Prepare the Potatoes
- Peel and cut potatoes into even chunks. This helps them cook evenly. Rinse under cold water to remove excess starch.
Boil the Potatoes
- Place potatoes in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over medium-high heat.
Cook Until Tender
- Reduce heat to medium. Simmer potatoes for 15–20 minutes until fork-tender. Test with a fork to ensure they are soft.
Heat the Milk and Butter
- While potatoes cook, heat milk and butter in a small saucepan over low heat. Warm until butter melts. Do not boil.
Drain the Potatoes
- Drain the cooked potatoes in a colander. Return them to the pot. Let them sit for a minute to dry slightly.
Mash the Potatoes
- Use a potato masher or ricer to mash the potatoes until smooth. Avoid overmixing, which can make them gluey.
Add Milk and Butter
- Gradually add the warm milk and butter mixture. Stir gently until creamy and smooth.
Season the Potatoes
- Add salt, black pepper and optional sour cream. Taste and adjust seasoning as needed. Stir until fully incorporated.
Serve Immediately
- Transfer mashed potatoes to a serving bowl. Serve hot with your favorite main dish. Enjoy the creamy, buttery flavor.
Notes
- Use Yukon Gold potatoes for a creamy texture.
- Warm the milk and butter before adding to potatoes.
- Do not overmix to prevent gluey mashed potatoes.
- Add sour cream for extra richness.
- Season gradually and taste while mixing.
- Use a ricer for the smoothest texture.