How to Make Perfect Mashed Potatoes
User Reviews
5
How to Make Perfect Mashed Potatoes
Description
Potatoes and garlic cloves are simmered together in salted water until just tender, allowing the garlic to infuse a mild flavor. After draining, the potatoes are briefly dried over low heat to remove excess moisture. The cooked potatoes are then passed through a ricer along with the garlic for a fine, fluffy texture. Adding room temperature butter, sour cream, and half and half slowly while stirring gently creates creamy, silky mashed potatoes without overworking the starch.
This technique produces a smooth mash with a mellow garlic undertone, balanced by seasoning with kosher salt and fresh cracked black pepper. Fresh chives sprinkled on top add a mild onion note and color contrast. The mashed potatoes can be served immediately as a classic side dish to complement a variety of meals, or kept warm for a short period in the covered Dutch oven.
Ingredients
- 4 pounds russet potato peeled and cut into 1-inch cubes
- 4 cloves garlic
- ½ cup butter cubed and at room temperature, unsalted
- 1 cup sour cream at room temperature
- 1 cup half and half at room temperature
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons chives chopped fresh
Instructions
- Place potatoes and garlic in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until just tender, about 15 minutes; drain well and return to the Dutch oven over low heat.
- Stir with a wooden spoon until potatoes are dried out, about 1 minute.
- Transfer potatoes to a large bowl. Using a potato ricer, rice potatoes and garlic. Stir in butter, sour cream and half and half, being careful not to overstir; season with salt and pepper, to taste.
- Serve immediately, garnished with chives, if desired, or keep warm in the Dutch oven, covered, for 30 minutes.
User Reviews
Overall Rating
5
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