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How to Make Perfect Mashed Potatoes - Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!

Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!

How to Make Perfect Mashed Potatoes - 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.

How to Make Perfect Mashed Potatoes - Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!

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!
5 stars (1 rating)

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 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.

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