Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into equal 2-inch chunks
  • 1 tsp Kosher salt
  • 1/2 cup unsalted butter
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup sour cream, room temperature
  • 1 tsp salt
  • 1/2 tsp ground white pepper

Instructions:

  1. Place the peeled and cubed potatoes in a large pot and cover with cold water by at least one inch. Add the boiling salt.
  2. Bring the water to a boil, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender. Drain thoroughly in a colander.
  3. Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent. Slowly stir in the heavy cream and bring to a gentle simmer.
  4. Return the drained potatoes to the pot and pour in the warm garlic cream mixture. Mash firmly but gently until large lumps are gone, then fold in the sour cream. Stir until glossy and season with salt and white pepper.