20-Minute Mashed Potatoes
The turkey. The pie. The vegan dish for cousin Judy. Preparing an entire holiday meal takes a ton of time, so if there’s an opportunity to save a few precious minutes, we’ll take it. Enter this recipe for quick mashed potatoes. We cut the potatoes into small chunks (so they cook fast), simmer them in milk and then mash the spuds with plenty of butter and sour cream. This side dish goes from cooktop to tabletop in just 20 minutes--and we’re thankful for that.
4 russet potatoes, peeled and finely chopped
2 garlic cloves, thinly sliced
5 tablespoons butter, divided
2 cups whole milk
1 tablespoon salt, plus more as needed
2 teaspoons freshly ground black pepper, plus more as needed
½ cup sour cream
1. In a medium pot, combine the potatoes with the garlic, 2 tablespoons butter, milk, salt and pepper. (Note: The milk should come at least three-quarters of the way up the potatoes. If it doesn’t, use a smaller pot. Do not add more milk.)
2. Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, 12 to 15 minutes. Drain the potatoes over a bowl and reserve the starchy cooking milk.
3. Return the potatoes to the pot or place them in a bowl. Use a potato masher or large fork to mash the potatoes, adding the milk back ¼ cup at a time until you achieve your desired texture (for thicker mashed potatoes, use less milk; for a thinner consistency, use up to 1 cup). Stir in the remaining 3 tablespoons butter and the sour cream. Taste the mashed potatoes (lucky you) and season with additional salt and pepper, if needed.
4. Serve the potatoes piping-hot, right away. If you want to make them ahead of time, transfer the potatoes into a heat-safe serving dish and top with pieces of butter (about 2 tablespoons, chopped). Refrigerate until ready to serve, then reheat in the microwave for about 2 to 3 minutes. Resist the urge to stir too much, as doing so can make the potatoes gluey.