Best Mashed Potatoes Recipe

Introduction

These best mashed potatoes are creamy, rich, and bursting with buttery garlic flavor. Perfectly smooth and velvety, they make an ideal side dish for any dinner, from casual family meals to holiday feasts.

Ingredients

• 3 lb russet or Yukon gold potatoes, peeled and cut into large cubes
• 1 stick unsalted butter (plus 2 tablespoons, divided)
• 7 garlic cloves, smashed
• 3/4 cup heavy cream, warm
• 3/4 cup sour cream
• 1 tsp salt (plus more to taste)

Instructions

1. Step 1: Melt 1 stick of butter in a small saucepan over low heat. Scoop off the milk solids, then add the smashed garlic and cook gently for 15 minutes. Remove the garlic and keep the butter warm.
2. Step 2: Place the potatoes in a pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes.
3. Step 3: Drain the potatoes and let them sit for a few minutes. Blot the potatoes dry with a paper towel to remove excess moisture.
4. Step 4: While still hot, pass the potatoes through a ricer and return them to the pot.
5. Step 5: Pour the warm garlic butter, warm heavy cream, and salt into the potatoes. Mix with a hand mixer on medium speed for 2 to 3 minutes until smooth and creamy.
6. Step 6: Add the sour cream and mix on low speed just until incorporated and smooth.
7. Step 7: Transfer the mashed potatoes to a serving bowl. Melt the remaining 2 tablespoons of butter and drizzle on top. Optionally, sprinkle with paprika and chopped parsley for garnish.

Tips & Variations

• Use Yukon gold potatoes for a naturally buttery flavor and creamy texture.
• For extra fluffy potatoes, avoid overmixing after adding sour cream.
• Substitute half-and-half for heavy cream if you prefer a lighter version.
• Add roasted garlic instead of smashed garlic for a sweeter, milder taste.
• Sprinkle chives or green onions instead of parsley for a fresh herb twist.

Storage

Store mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mashed potatoes ahead of time?

Yes, you can prepare mashed potatoes a day in advance. Store them in the fridge and reheat slowly, stirring occasionally to maintain smoothness. Adding a bit of cream or butter while reheating helps keep them creamy.

What’s the best potato for mashed potatoes?

Russet and Yukon gold potatoes work best due to their starchy and creamy textures respectively. Russets yield fluffier potatoes, while Yukon golds are naturally buttery and rich.

Best Mashed Potatoes Recipe

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★★★★★

5 from 796 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This classic mashed potatoes recipe delivers creamy, buttery, and flavorful potatoes perfect for any meal. Made with russet or Yukon gold potatoes, infused with garlic butter, warm heavy cream, and tangy sour cream, these mashed potatoes are smooth and rich with a touch of paprika and fresh parsley for garnish.

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Ingredients

Scale 1x2x3x

Potatoes

• 3 lb russet or Yukon gold potatoes, peeled and cut into large cubes

Dairy & Butter

• 1 stick unsalted butter (plus 2 tablespoons, divided)
• 3/4 cup heavy cream, warmed
• 3/4 cup sour cream

Seasonings

• 7 garlic cloves, smashed
• 1 tsp salt (plus more to taste)
• Paprika, for garnish
• Chopped parsley, for garnish

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Instructions

1. Make Garlic Butter: Melt 1 stick of unsalted butter in a small saucepan over low heat. Scoop off the milk solids to clarify the butter, then add the smashed garlic cloves and gently cook them for 15 minutes. Remove the garlic and keep the infused butter warm.
2. Cook Potatoes: Place the peeled and cubed potatoes in a pot and cover with water. Add 1 teaspoon of salt. Bring the water to a boil, then reduce heat and simmer until the potatoes are fork-tender, approximately 20 minutes.
3. Drain and Dry Potatoes: Drain the cooked potatoes and let them sit for a few minutes to allow excess moisture to evaporate. Blot the potatoes gently with a dry paper towel to remove any remaining water.
4. Rice the Potatoes: While still hot, pass the potatoes through a potato ricer back into the pot to ensure a smooth, lump-free texture.
5. Mix Ingredients: Pour in the warm garlic butter and warmed heavy cream along with a pinch of salt into the riced potatoes. Using a hand mixer on medium speed, mix for 2 to 3 minutes until creamy and fluffy. Then add the sour cream and mix on low speed just until smooth.
6. Serve and Garnish: Transfer the mashed potatoes to a serving bowl. Melt the remaining 2 tablespoons of butter and drizzle it over the top. Finish by sprinkling paprika and freshly chopped parsley for color and flavor.

Notes

• Using warm cream and butter helps keep the mashed potatoes smooth and creamy.
• Ricing potatoes instead of mashing prevents lumps and creates a lighter texture.
• You can adjust the garlic amount for a milder or stronger garlic flavor.
• For extra richness, consider adding a splash of milk or adjusting the sour cream quantity.
• Russet potatoes give fluffier mash, while Yukon golds yield a creamier texture.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: mashed potatoes, creamy mashed potatoes, garlic mashed potatoes, classic mashed potatoes recipe, comfort food side dish