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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I thought this was a ‘make ahead” list. This says to serve immediately. But Damn Delicious is one of my very favorite blogs!
You’re right—this recipe is excellent! The addition of sour cream is the key to a very creamy finished dish. Interestingly, the garlic does not stand out at all in he end, but just contributes to an overall tastiness. I added chives from the garden. Thank you!
Delicious and fluffy. Yum!
This was amazing, everyone went back for seconds!
Hello, can you make these ahead of time or how long can you keep them on a warmer?
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.
Always great in cast iron/ Griswold
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!!
I use an immersion blender or just an electric hand mixer, too. I don’t own a potato ricer, and have never bought one because it only has one purpose: ricing potatoes I don’t make mashed potatoes very often.
A potato ricer also works great to remove water from frozen spinach! Granted, there are not a lot of uses for a ricer but it does work for this too.