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.