Homemade Mashed Potatoes
These homemade mashed potatoes are rich, creamy, and full of flavor, made with simple ingredients like russet or Yukon gold potatoes, heavy cream, butter, and a touch of garlic. Perfectly fluffy and buttery, they’re an easy side dish for any occasion, from weeknight dinners to holiday feasts!
Servings: 6 servings
Ingredients
- 4 lbs Russet or Yukon Gold potatoes
- 1 ¼ cups heavy cream
- ½ cup full-fat sour cream room temperature
- 1 cup salted butter
- 2-3 cloves garlic minced
- 2-3 tsp kosher salt
Instructions
- Add heavy cream, butter and garlic to a small pot and set aside.
- Peel each potato and give them a quick rinse to remove any dirt that transferred from the peel. Cut into 1/2 inch cubes and place in a large pot. Add cold water until they're all just submerged and add 1 tbsp kosher salt. Slowly bring to a gentle boil, do not boil rapidly. This ensures the potatoes cook evenly and prevents them from falling apart.
- Once the water is boiling, cook for 15 minutes or until the potatoes are very fork tender, don't undercook or they'll be lumpy when mashed. Turn heat off and carefully pour the potatoes into a strainer in the sink. Allow potatoes to cool for 5 minutes.
- On medium/low heat warm the heavy cream and garlic mixture until the butter has fully melted.
- Add heavy cream mixture back into the big pot. Add several potatoes to the ricer, squeezing them through, until all have been mashed. Alternately, add potatoes back to the pot and use a potato masher until creamy. Once all the potatoes have been mashed, add room temperature sour cream. Use a rubber spatula to gently combine until smooth. Add salt & pepper to taste. Transfer to a serving dish and enjoy!