Make the best, most perfect (lump-free) mashed potatoes EVERY SINGLE TIME! So buttery, creamy + fluffy!
5 stars (10 ratings)
Ingredients
4poundsrusset potatoes, peeled and cut into 1-inch cubes
4clovesgarlic
½cupunsalted butter, cubed and at room temperature
1cupsour cream, at room temperature
1cuphalf and half, at room temperature
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped 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.