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Creamy Mashed Potatoes
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Creamy Mashed Potatoes

Creamy Mashed Potatoes

with Garlic and Sour Cream

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Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Cooking difficultyEasy
Ingredients

serving 10 people

Ingredientsarrow down iconarrow down icon

serving 10 people

4 pound

Yukon Gold Potatoes

2 clove

Garlic

3 ounce

Sour Cream

(ContainsMilk)

13.5 ounce

Milk

(ContainsMilk)

Not included in your delivery

6 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Strainer
Potato Masher
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Dice potatoes into 1-inch pieces. (For a smoother texture, peel potatoes first.) Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce to a low simmer. Cook until tender, 15-20 minutes, then drain. Meanwhile, peel and mince or grate 2 cloves garlic.

2

Melt 3 TBSP butter in pot used for potatoes over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Reduce heat to low and return potatoes to pot. Mash until smooth. Stir in sour cream and 1 carton milk. Season with plenty of salt and pepper. Keep covered off heat until ready to serve.

3

Just before serving, place another 3 TBSP butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Heat pot with potatoes over medium heat until warmed through, then stir in melted butter. Add splashes of remaining milk as necessary until creamy. Transfer to a serving dish.