Description
This recipe for perfect mashed potatoes yields a creamy, flavorful side dish infused with garlic and fresh chives. Made with russet potatoes, butter, sour cream, and half and half, these mashed potatoes are smooth and rich, an ideal complement to any meal.
Ingredients
Potatoes and Aromatics
- 4 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 cloves garlic
Dairy and Seasonings
- 1/2 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, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives (for garnish)
Instructions
- Boil Potatoes and Garlic: Place the peeled and cubed russet potatoes along with the whole garlic cloves in a Dutch oven. Cover them with cold salted water by 1 inch. Bring the water to a boil, then reduce heat to simmer. Cover and cook until the potatoes are just tender, about 15 minutes. Drain thoroughly and return the potatoes and garlic to the Dutch oven over low heat.
- Dry the Potatoes: Stir the potatoes and garlic with a wooden spoon for about 1 minute over low heat to evaporate any excess moisture. This step helps ensure the mashed potatoes won’t be watery.
- Rice and Mix Ingredients: Transfer the potatoes and garlic to a large bowl. Use a potato ricer to rice them until smooth and fluffy. Gently fold in the cubed butter, sour cream, and half and half, taking care not to overmix, which can make the potatoes gummy. Season with kosher salt and freshly ground black pepper to taste.
- Serve or Keep Warm: Serve the mashed potatoes immediately, garnished with chopped fresh chives for a pop of flavor and color. Alternatively, keep them warm in the covered Dutch oven for up to 30 minutes before serving.
Notes
- Using russet potatoes results in a fluffier texture ideal for mashing.
- Allowing dairy ingredients to be at room temperature helps them incorporate smoothly into the potatoes.
- Don’t overwork the potatoes when mixing to avoid a gluey texture.
- If you don’t have a potato ricer, a masher can be used but the texture will be slightly different.
- Keeping mashed potatoes warm in a covered Dutch oven helps maintain optimal serving temperature without drying them out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
