BEST Mashed Potatoes Recipe
User Reviews
4.7
BEST Mashed Potatoes Recipe
Description
The recipe starts by melting butter slowly and removing the white milk solids, leaving clarified butter infused with smashed garlic cloves for 15 minutes to impart a gentle garlic flavor. In parallel, large potato cubes are boiled in generously salted water until fork-tender, then drained and dried thoroughly to avoid excess moisture. The hot potatoes are passed through a ricer back into the cooking pot for a smooth texture. Warm garlic butter, salt, and warm heavy cream are added to the potatoes, then mashed with a hand mixer on medium speed until whipped and creamy. Sour cream is folded in last to add richness and slight tang.
This method yields fluffy, creamy mashed potatoes with a subtle garlic note and a smooth texture without lumps. The clarified butter prevents bitterness and enhances the buttery flavor.
These mashed potatoes pair well with roasted meats or any meal needing a comforting starchy side.
Ingredients
- 3 pounds russet potato or yukon gold potato; peeled and cut into large cubes
- 1 ticks + 2 tbsp unsalted butter divided
- 7 cloves garlic cloves individually smashed with the back of a knife
- 3/4 cup heavy cream warm
- 3/4 cup sour cream
- 1 teaspoon salt plus more to taste
Instructions
- Melt 1 stick of butter on a low heat in a small saucepan. Continue to keep warm on a low heat until white milk solids rise to the top, remove milk solids. Add smashed garlic and cook on low to infuse the garlic. Cook for 15 minutes. REMOVE GARLIC CLOVES AND DISCARD, keep butter warm over a low heat.
- While the butter melts and garlic cooks, add potatoes to a medium pot and fill with water making sure all potatoes are covered, Season water liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 20 minutes.
- Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT! I like to let them drain for a few minutes in the colander and then blot them with a dry paper towel.
- While potatoes are still hot, pass through a ricer and add back to the same pot you cooked them in. (I rice them into the pot.)
- Pour in warm melted butter, salt, and warm cream. Use a hand held mixer on a medium speed until the potatoes are whipped and butter is incorporated, about 2-3 minutes, max. Do not over mix. Add sour cream and use the mixer on the lowest setting to mix until smooth, another minute or so. (Sour cream does not need to be at room temperature or warm.) DO NOT OVER BEAT. Season to taste with salt and pepper.
- Transfer to serving dish. Melt remaining two tablespoons of butter and pour over potatoes. Sprinkle with paprika and chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 338kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 433mg | 18% |
| Potassium | 1009mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 616IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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