5 from 36 votes
How to Make Perfect Mashed Potatoes
This recipe outlines how to make Perfect Mashed Potatoes by boiling peeled russet potatoes with garlic until tender, then ricing and combining them with butter, sour cream, and half and half for a creamy texture. Seasoned with salt, pepper, and garnished with fresh chives, the result is a rich and smooth mash with subtle garlic flavor.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
8
servings
Course:
Side Dish
Cuisine:
American, Canadian
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.
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