How to Make Perfect Mashed Potatoes
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Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!
Mashed potatoes are such an essential staple during the holidays. And it’s very important that we make them perfectly (without too much effort).
That’s where I have you covered.
The secret here is using a potato ricer. It helps create lump-free, super smooth and fluffy potatoes every single time without releasing too much starch.
From there, all you need is some good-quality butter, sour cream and half and half (all at room temp). And don’t forget to season liberally with salt and pepper!
How to Make Perfect Mashed Potatoes
Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!
Ingredients
- 4 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 cloves garlic
- ½ cup unsalted butter, cubed and at room temperature
- 1 cup sour cream, at room temperature
- 1 cup half and half, at room temperature
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
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.
Did you make this recipe?
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These are the best mashed potatoes! Such a simple addition, garlic cloves in the potatoes, but makes a huge difference in the taste.
Didn’t have any milk but I had half and half, so I made these. They were delicious! Would definitely make them again. Perfect amount of garlic too.Â
Always great in cast iron/ GriswoldÂ
Thank You another tasty recipe
For a family batch of 6 large baker potatoe boiled
Add :
▪︎ 8oz. Hiland French Onion Dip.
▪︎8 Oz Philadelphia cream cheese
▪︎ fresh minced garlic
▪︎ Cavenders seasoning.
▪︎ Fresh ground pepper
My family begs for these all the time.
Not a review, but a question- what’s the big difference between using a potato ricer versus whipping them into submission with a hand blender, which for me produces pretty fluffy results? Happy thanksgiving! We’ll be spending ours in Tuscany so it’s gonna be more like bistecca alla fiorentina & roasted potatoes!!Â