Best Mashed Potatoes Recipe

Introduction

These BEST mashed potatoes are creamy, buttery, and packed with rich garlic flavor. Perfectly smooth and fluffy, they make a comforting side dish that pairs beautifully with 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

1. Step 1: Melt 1 stick of butter over low heat in a small saucepan. Keep warm and wait until white milk solids rise to the top, then remove them. Add smashed garlic cloves and cook gently on low heat for 15 minutes to infuse the butter. Remove and discard garlic cloves, keeping the butter warm.
2. Step 2: While the butter and garlic are cooking, place the potatoes in a medium pot. Cover with water and season liberally with salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 20 minutes.
3. Step 3: Drain the potatoes thoroughly, removing all excess moisture. Let them drain in the colander for a few minutes and then blot with a dry paper towel to absorb any remaining water.
4. Step 4: While still hot, pass the potatoes through a ricer back into the pot they were cooked in.
5. Step 5: Pour in the warm melted butter, 1 teaspoon salt, and warm heavy cream. Use a handheld mixer on medium speed to whip the potatoes and blend in the butter for 2-3 minutes—do not overmix. Add sour cream and mix on the lowest setting until smooth, about 1 minute. Season with salt and pepper to taste.
6. Step 6: Transfer the mashed potatoes to a serving dish. Melt the remaining 2 tablespoons butter and drizzle it over the top. Finish with a sprinkle of paprika and chopped parsley if desired.

Tips & Variations

• Use Yukon Gold potatoes for a naturally creamy texture or russet potatoes for a lighter, fluffier mash.
• For extra flavor, add a pinch of freshly ground black pepper or a dash of grated Parmesan cheese.
• If you prefer garlicky potatoes, leave the garlic cloves in the butter longer or mash a small roasted garlic head into the potatoes.
• To make dairy-free, substitute butter with olive oil and use a plant-based cream alternative.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or microwave, stirring occasionally. Add a splash of cream or milk while reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare mashed potatoes ahead of time?

Yes, mashed potatoes can be made a day in advance. Store them in the refrigerator and reheat gently before serving, adding a little cream or butter to refresh their texture.

Why should I remove excess moisture from the potatoes?

Removing excess moisture ensures your mashed potatoes stay fluffy and not watery. Blotting the potatoes after draining helps achieve the perfect creamy texture without dilution.

Best Mashed Potatoes Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This recipe delivers the best creamy and flavorful mashed potatoes made with russet or Yukon Gold potatoes, infused garlic butter, and a perfect blend of heavy cream and sour cream. The technique involves cooking the potatoes until tender, ricing them for a fluffy texture, and gently mixing in warm infused butter and creams for rich, velvety mashed potatoes topped with melted butter, paprika, and parsley for a beautiful finish.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds russet or Yukon Gold potatoes, peeled and cut into large cubes

Butter and Garlic

• 1 stick + 2 tbsp unsalted butter, divided
• 7 cloves garlic, individually smashed with the back of a knife

Dairy

• 3/4 cup warm heavy cream
• 3/4 cup sour cream

Seasonings

• 1 teaspoon salt, plus more to taste
• Black pepper, to taste
• Paprika, for garnish
• Chopped parsley, for garnish

Instructions

1. Infuse the Butter: Melt 1 stick of butter over low heat in a small saucepan. Keep the butter warm on low heat as white milk solids rise to the top, then carefully remove the solids. Add the smashed garlic cloves to the butter and cook gently on low heat for about 15 minutes to infuse the garlic flavor. Remove and discard garlic cloves, keeping the infused butter warm.
2. Cook the Potatoes: While the butter infuses, place the peeled and cubed potatoes into a medium pot. Cover fully with water and season the water liberally with salt. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are fork-tender, about 20 minutes.
3. Drain Potatoes Thoroughly: Drain the potatoes completely in a colander. To ensure they are dry, let them sit a few minutes, then blot gently with a dry paper towel to remove all excess moisture—this step is crucial for fluffy mashed potatoes.
4. Rice the Potatoes: While still hot, pass the potatoes through a ricer directly into the same pot used for cooking to ensure uniform texture.
5. Mix in Butter and Cream: Add the warm garlic-infused butter, 1 teaspoon salt, and warm heavy cream to the riced potatoes. Using a handheld mixer on medium speed, whip the potatoes for 2-3 minutes until smooth and the butter is incorporated. Avoid overmixing to prevent gluey mash.
6. Add Sour Cream: Add the sour cream and mix on the lowest speed with the mixer until just smooth, about 1 minute. The sour cream does not need to be warmed. Taste and season with additional salt and black pepper as desired.
7. Serve and Garnish: Transfer the mashed potatoes to a serving dish. Melt the remaining 2 tablespoons of butter and pour over the top. Garnish with a sprinkle of paprika and chopped parsley for color and flavor boost. Serve immediately.

Notes

• Using a potato ricer instead of mashing by hand helps produce fluffier mashed potatoes by preventing lumps.
• Removing excess moisture after draining ensures the potatoes aren’t watery and results in a better texture.
• The garlic-infused butter adds subtle depth without overpowering the dish.
• Do not overmix the potatoes with the mixer to avoid a gluey texture.
• Warm the cream before adding to avoid cooling down the potatoes and to help it blend smoothly.
• This recipe can be made with either russet potatoes for a fluffier texture or Yukon Gold for a richer, buttery flavor.

Keywords: mashed potatoes, creamy mashed potatoes, garlic butter mashed potatoes, best mashed potatoes, side dish potatoes