Description
A creamy, fluffy mashed potatoes recipe that creates a family tradition at every dinner table.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into large cubes
- 1 stick + 2 tbsp unsalted butter, divided
- 7 cloves garlic, smashed
- 3/4 cup warm heavy cream
- 3/4 cup sour cream
- 1 teaspoon salt, plus more to taste
Instructions
- Melt one stick of butter over low heat until the white milk solids rise to the top. Remove and discard the solids, then add the smashed garlic cloves to the butter and infuse over low heat for 15 minutes.
- While the garlic infuses, boil the potatoes in salted water for about 20 minutes or until fork-tender. Drain moisture and allow to dry for a few minutes.
- Pass the drained potatoes through a ricer back into the pot. Add the warm melted butter, salt, and warm cream, mixing gently with a handheld mixer until combined, about 2-3 minutes.
- Add sour cream and mix on low until smooth. Adjust seasoning with salt and pepper to taste.
- Transfer the mashed potatoes to a serving dish, drizzle with the remaining melted butter, and garnish with paprika and chopped parsley.
Notes
Experiment with flavor enhancements like fresh herbs or cream cheese for unique twists.
