Best Mashed Potatoes Recipe
Introduction
These mashed potatoes are creamy, buttery, and full of flavor thanks to roasted garlic and a mix of cream and sour cream. Perfectly fluffy with just the right amount of richness, they make an ideal side dish for any meal.
Ingredients
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into large cubes
- 1 stick + 2 tablespoons unsalted butter, divided
- 7 cloves garlic, individually smashed with the back of a knife
- 3/4 cup warm heavy cream
- 3/4 cup sour cream
- 1 teaspoon salt, plus more to taste
Instructions
- Step 1: Melt 1 stick of butter over low heat in a small saucepan. Keep on low heat until white milk solids rise to the top, then remove them. Add the smashed garlic cloves and cook on low for 15 minutes to infuse the butter. Remove and discard the garlic cloves, keeping the butter warm.
- Step 2: Place the potatoes in a medium pot and cover with water, seasoning the water liberally with salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 20 minutes.
- Step 3: Drain the potatoes thoroughly, ensuring all excess moisture is removed. Let them sit in the colander for a few minutes and then blot dry with paper towels.
- Step 4: While still hot, pass the potatoes through a ricer back into the same pot.
- Step 5: Add the warm melted butter, salt, and warm heavy cream to the potatoes. Use a handheld mixer on medium speed to whip the potatoes and incorporate the butter for 2–3 minutes. Avoid overmixing. Add sour cream and mix on the lowest speed until smooth, about one minute. Season to taste with salt and pepper.
- Step 6: Transfer the mashed potatoes to a serving dish. Melt the remaining 2 tablespoons of butter and drizzle over the top. Sprinkle with paprika and chopped parsley before serving.
Tips & Variations
- For extra smooth potatoes, use a potato ricer or food mill instead of mashing by hand.
- Swap half and half for heavy cream if you want a lighter texture.
- Try adding roasted rosemary or chives for a fresh herb twist.
- Use Yukon Gold potatoes for a naturally creamier texture or Russets for fluffier potatoes.
Storage
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or cream to restore creaminess. Stir often while reheating to prevent sticking or drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make mashed potatoes ahead of time?
Yes, you can prepare mashed potatoes a day in advance. Store them cooled in the refrigerator and reheat gently when ready to serve. Adding a little warm cream or butter during reheating helps maintain creaminess.
Why should I remove the milk solids from the butter?
Removing the milk solids creates clarified butter, which has a cleaner flavor and higher smoke point. This allows the garlic flavor to infuse nicely without burning or turning bitter.
PrintBest Mashed Potatoes Recipe
This BEST Mashed Potatoes Recipe delivers creamy, buttery mashed potatoes infused with roasted garlic, warm cream, and sour cream. Perfectly smooth and flavorful, these mashed potatoes are ideal as a comforting side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Potatoes
- 3 pounds russet or Yukon gold potatoes, peeled and cut into large cubes
Garlic Butter
- 1 stick unsalted butter
- 7 cloves garlic, individually smashed with the back of a knife
Other Ingredients
- 3/4 cup warm heavy cream
- 3/4 cup sour cream
- 1 teaspoon salt, plus more to taste
- 2 tablespoons unsalted butter (for topping)
- Paprika, for garnish
- Chopped parsley, for garnish
Instructions
- Prepare the Garlic Butter: Melt 1 stick of butter over low heat in a small saucepan. Keep warm on low heat until white milk solids rise to the top, then remove them. Add the smashed garlic cloves and cook gently on low for 15 minutes to infuse the butter with garlic flavor. Remove and discard garlic cloves, keeping the infused butter warm.
- Cook the Potatoes: Place the peeled and cubed potatoes into a medium pot and cover them completely with water. Liberally season the water with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes.
- Drain Potatoes Thoroughly: Drain the cooked potatoes well, removing all excess moisture. Let them sit in the colander for a few minutes and then blot them with dry paper towels to ensure they are completely dry.
- Rice the Potatoes: While still hot, pass the drained potatoes through a ricer directly back into the pot you cooked them in. This ensures smooth, lump-free mashed potatoes.
- Mix in Butter and Cream: Pour the warm garlic-infused butter, 1 teaspoon salt, and warm heavy cream into the riced potatoes. Use a handheld mixer on medium speed to whip and incorporate the butter for 2-3 minutes. Avoid over-mixing to prevent gummy texture.
- Add Sour Cream and Season: Add the sour cream (it does not need to be warmed) and mix on the lowest mixer setting until smooth, about 1 minute. Taste and adjust seasoning with salt and pepper as needed. Do not overbeat.
- Finish and Serve: Transfer the mashed potatoes to a serving dish. Melt the remaining 2 tablespoons of unsalted butter and drizzle over the top. Garnish with a sprinkle of paprika and chopped parsley for color and flavor. Serve warm.
Notes
- Be sure to remove all excess moisture from potatoes before mashing to achieve the fluffiest texture.
- Using a ricer instead of a masher helps prevent lumps and creates ultra-smooth potatoes.
- Do not overbeat the potatoes after adding liquids to avoid a gummy consistency.
- Warm the heavy cream and butter before adding to potatoes for better absorption and creamy results.
- Adjust salt to taste after mixing in sour cream as it may affect seasoning balance.
Keywords: mashed potatoes, garlic mashed potatoes, creamy mashed potatoes, side dish, comfort food, easy potato recipe
