Light and fluffy yet rich and silky, these garlic mashed potatoes are the creamiest spuds ever, thanks to a dollop of tangy sour cream stirred right in.
03Drain boiled potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1–2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
04Discard thyme from warm milk mixture and gradually stir into hot potatoes, reserving about ½ cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and ¾ tsp. freshly ground black pepper. Fold in ½ cup sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. unsalted butter and more pepper.
Do Ahead: Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved ½ cup milk mixture, rewarmed to melt butter.
Editor's note: This recipe was first printed November 2016. Head this way for more comfort food favorites →