There’s something magical about a bowl of mashed potatoes; it’s like a warm hug after a long day. Picture this: fluffy clouds of buttery goodness, infused with the rich aroma of garlic, all cradled in your favorite dish ready to be devoured. This BEST Mashed Potatoes Recipe isn’t just a side—it’s an invitation to gather around the table, share stories, and savor the moments that unite us.
Why make this recipe? Because every bite transports you to a cozy kitchen filled with love and laughter. The creamy texture, enhanced by buttery garlic, elevates this dish to a symphony of flavors that pair beautifully with everything from a holiday roast to your everyday dinner. Whether it’s a special occasion or just because, mastering these mashed potatoes will make your heart skip a beat!
How to make BEST Mashed Potatoes
Ingredients:
- 3 pounds russet or Yukon Gold potatoes, peeled and cut into large cubes
- 1 stick + 2 tbsp unsalted butter, divided
- 7 cloves garlic (cloves 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
Directions:
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Begin by melting 1 stick of butter over low heat in a small saucepan, stirring gently until the white milk solids rise to the surface. Skim these off, and then add the smashed garlic to infuse that warm, inviting flavor. Let it bubble away on low for about 15 minutes—don’t forget to remove the garlic cloves and discard them, while keeping the butter warm.
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Meanwhile, toss those glorious potato cubes into a medium pot filled with cold water. Cover the potatoes and season the water generously with salt. Bring to a rolling boil, then reduce to a simmer, Cooking until the potatoes are fork-tender, which should take around 20 minutes.
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Once tender, drain the potatoes and make sure to eliminate every drop of moisture—this is crucial for that velvety texture. Let them sit in the colander for a moment and then give them a gentle blot with a paper towel to ensure they’re dry.
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When still piping hot, pass the potatoes through a ricer directly back into the same pot you cooked them in, creating airy clouds of potato. Add the warm melted butter, salt, and warm cream, and whip it all together with a hand-held mixer on medium speed, about 2-3 minutes (don’t go overboard or your potatoes will turn gummy).
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Add in the sour cream and mix on the lowest setting until everything is smooth—just another minute or so. Season to taste with salt and pepper.
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Transfer the mashed masterpiece to your favorite serving dish. For the finishing touch, melt the remaining two tablespoons of butter and drizzle over the top, sprinkling with paprika and fresh chopped parsley for a pop of color and flavor.
How to serve BEST Mashed Potatoes
These mashed potatoes shine as the star of any dinner plate. Serve them alongside your holiday turkey, a weeknight meatloaf, or even some herbed roasted chicken. Pair with your favorite gravy if you like, and watch your guests come back for seconds—because goodness knows they will!
How to store BEST Mashed Potatoes
Leftovers? Heaven! You can store your mashed potatoes in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash more cream or butter to breathe new life back into their beautiful fluffiness.
Tips to make BEST Mashed Potatoes
- Always use high-starch potatoes like russets or Yukon Golds for that perfect creamy texture.
- Be sure to drain the potatoes thoroughly; excess water can lead to a mushy mix.
- Ricing the potatoes while they’re hot keeps them light and airy!
Variations
Want to switch it up? Try adding roasted garlic for an extra depth of flavor, or mix in some sharp cheddar cheese for a comforting twist. You can even experiment with herbs like rosemary or thyme for a fragrant note.
FAQs
Can I make these ahead of time?
Absolutely! You can prepare them a day in advance and reheat before serving. Just add a tad more cream or butter to revitalize the flavors.
What if I don’t have a ricer?
No worries! You can use a potato masher, but be careful not to over-mash, which can lead to a gummy texture.
Can I freeze mashed potatoes?
Yes, you can! Freezing works but be aware that the texture may change slightly. Thaw them in the fridge, then reheat gently while adding some warmth with cream or butter.
Create your own family tradition with this BEST Mashed Potatoes Recipe, and let each scoop be a reminder of home, love, and the joy of gathering around the table. Happy cooking!
Best Mashed Potatoes
Ingredients
Method
- Melt 1 stick of butter over low heat in a small saucepan. Stir gently until the white milk solids rise to the surface and skim them off.
- Add the smashed garlic to the melted butter and let it bubble on low for about 15 minutes. Remove the garlic cloves and keep the butter warm.
- Place potato cubes in a medium pot filled with cold water, cover, and season the water generously with salt. Bring to a boil, then reduce to a simmer until fork-tender, about 20 minutes.
- Drain the potatoes thoroughly to eliminate moisture. Let them sit in the colander for a moment and gently blot with a paper towel.
- While the potatoes are still hot, pass them through a ricer back into the cooking pot.
- Add warm melted butter, salt, and warm cream, whipping together with a hand-held mixer on medium speed for about 2-3 minutes.
- Add in the sour cream and mix on the lowest setting until smooth, about another minute.
- Season to taste with additional salt and pepper as needed.
- Transfer the mashed potatoes to a serving dish, drizzle with the remaining 2 tablespoons of melted butter, and sprinkle with paprika and parsley.