Best Mashed Potatoes
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Best Mashed Potatoes
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BEST Garlic Mashed Potatoes infused with butter, heavy cream, sour cream, garlic, chives and Parmesan! These wonderfully velvety, flavorful mashed potatoes can be made ahead of time and stored in your slow cooker for an incredibly easy side worthy of any occasion - or just your spoon.
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Ingredients
- 3 lbs. Russet potatoes peeled and cut into 1 1/2-inch chunks
- 1/2 cup heavy cream
- 1/4 cup milk
- 4 tablespoons butter, cubed
- 1/2 cup finely grated fresh Parmesan cheese (2 oz.) (optional)
- 1/2 cup sour cream
- 1/4 cup freshly chopped chives
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Instructions
- Add potatoes to a 5 quart (or larger) Dutch oven and add water until it reaches about 1-inch past the top of the potatoes. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to low. Simmer for 10-15 minutes or until very tender when pierced with a fork; drain VERY WELL. Add potatoes to bowl of electric or hand held mixer.
- Heat butter, heavy cream and milk for 1 1/2 minutes. Slowly stream heated butter/cream mixture into potatoes while beating on LOW until combined. Beat in Parmesan, sour cream, chives, salt, pepper and garlic powder on MEDIUM just until combined. Stop beating at this point for fluffy potatoes. For creamier, more dense potatoes, continue to beat just a little longer but be aware not to overbeat. Taste and season with additional salt and pepper if desired.
Notes
- *Try mixing up the cheese, seasonings, etc. to create different potato flavor profiles.
- You can prepare the mashed potatoes ahead of time and transfer them to the slow cooker on the warm setting until ready to serve. If you only need to keep them warm for an hour or so, you can set your bowl of potatoes over a pot of simmering water, just like a double boiler. Cover the top of the bowl with plastic wrap or a dish towel. Give it a stir every 15 minutes or so to keep the potatoes well-heated.
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