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Best Mashed Potatoes Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/best-mashed-potatoes-recipe/