How to Make Perfect Mashed Potatoes
This easy side dish recipe makes the best, most perfect lump-free mashed potatoes every single time! So buttery, so creamy, and so 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
Equipment
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.
Notes
- Choose the right potatoes. Russet potatoes are a classic choice for mashed potatoes, yielding ultra-fluffy potatoes. Yukon golds, on the other hand, are naturally rich and buttery, and a great alternative here. You can also do a 50/50 mix for a balance of fluffiness and richness.
- Start with cold water. Boil the potatoes in cold water to start, ensuring that they cook evenly from the inside out.
- Use room temperature dairy. Using cold dairy products (ex. butter, sour cream, and half and half) will cool down and seize the potatoes.
- A potato ricer is key. Skip the blender and food processor! A potato ricer will create lump-free, ultra-smooth, fluffy potatoes without making them sticky or gluey.
- Gently reheat. When reheating leftovers, reheat on the stovetop over low heat, mixing gently until smooth and hot with a splash of cream or milk and a pat of butter.