How to Make Perfect Mashed Potatoes
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(11)
Ingredients
8 servings
- 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
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Preparation
Step 1
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.
Step 2
Stir with a wooden spoon until potatoes are dried out, about 1 minute.
Step 3
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.
Step 4
Serve immediately, garnished with chives, if desired, or keep warm in the Dutch oven, covered, for 30 minutes.
Step 5
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Chef's notes
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.
Use good-quality butter, sour cream and half and half (all at room temp).
