Ingredients
Scale
- 3 pounds of russet or Yukon gold potatoes: These varieties are ideal for mashed potatoes. Russet potatoes are starchy and yield a fluffy texture, while Yukon gold potatoes are creamier and naturally buttery. Either works perfectly in this recipe.
- 1 stick + 2 tablespoons of unsalted butter: Unsalted butter allows you to control the salt levels, and using a generous amount ensures rich flavor.
- 7 garlic cloves: These add a subtle yet fragrant garlic flavor, infusing the butter and making the dish more savory.
- 3/4 cup of warm heavy cream: Heavy cream provides the smooth and creamy consistency that makes mashed potatoes extra luxurious.
- 3/4 cup sour cream: Sour cream adds a slight tang and creaminess, helping to balance the richness of the dish.
- 1 teaspoon of salt (plus more to taste): Potatoes need ample seasoning, and the salt enhances all the other flavors in the dish.
Instructions
- Melt the Butter with Garlic: In a small saucepan, melt 1 stick of butter over low heat. Allow the butter to continue melting until the white milk solids float to the top. Skim and remove these milk solids for clarified butter. Add the smashed garlic cloves and let them cook on low heat for about 15 minutes to infuse the garlic flavor into the butter. Afterward, discard the garlic cloves but keep the butter warm on low heat.
- Boil the Potatoes: While the garlic is infusing, peel and cut 3 pounds of potatoes into large cubes. Place them in a large stockpot and cover with water. Season the water liberally with salt. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until fork-tender, about 20 minutes.
- Drain the Potatoes: Once the potatoes are tender, drain them thoroughly to remove excess moisture. It’s crucial that the potatoes are dry before mashing to avoid watery mashed potatoes. Let them sit in the colander for a few minutes, and you can even blot them with a dry paper towel to ensure all moisture is gone.
- Rice the Potatoes: While the potatoes are still hot, pass them through a ricer directly into the same pot you cooked them in. A ricer helps create perfectly smooth mashed potatoes without lumps.
- Add the Butter and Cream: Pour the warm garlic-infused butter and warm heavy cream into the riced potatoes. Use a hand mixer on medium speed to gently whip the potatoes and incorporate the butter and cream. Mix for 2-3 minutes, but be careful not to overmix as this can lead to a gluey texture.
- Mix in Sour Cream: Add the sour cream and mix on the lowest speed until fully incorporated. The sour cream doesn’t need to be at room temperature, and mixing should take no more than 1 minute.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Transfer the mashed potatoes to a serving dish and melt the remaining 2 tablespoons of butter to drizzle over the top. Garnish with a sprinkle of paprika and freshly chopped parsley for color and extra flavor.
Notes
Serving and Presentation Ideas
For a beautiful presentation, spoon the mashed potatoes into a serving bowl, creating swirls on the surface with the back of a spoon. Drizzle with the melted butter and sprinkle with paprika for a pop of color. Fresh herbs like parsley or chives also add a nice touch for both flavor and visual appeal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner