The Creamiest Mashed Potatoes Ever
You won't believe how well this method works to create THE creamiest mashed potatoes you've ever had! Make these for a holiday gathering, or just enjoy by yourself. Creamy, buttery, fluffy, and decadent – you need this recipe in your repertoire.
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Servings: 6 people
Calories: 667kcal
Equipment
- Potato Ricer or food mill
- 1 Large pot or Dutch Oven
- 1 Large strainer
- Knife
- Peeler
Ingredients
- 5 large Russet potatoes peeled and cubed
- 4 cups Vegetable broth
- 1 cup Water
- 1 tablespoon Salt *in the broth*
- 2 cloves Garlic smashed
- 1½ cups Heavy cream
- 1 stick Salted butter (8 tbsp)
- 8 oz Sour cream
- 1 teaspoon Salt *added in the potatoes*
Instructions
- Begin by peeling all of the skin off of 5 large russet potatoes. Cut them into 8-10 roughly equal pieces.
- Add potatoes to a large dutch oven (or other large pot) and cover with broth and 1 cup of water.
- Add 1 tablespoon salt and gently stir.
- Bring to a boil and keep at a rolling simmer with a lid on for about 25-30 minutes.
- Boil until the larger chunks of potato are past fork tender. They should be very soft.
- Once cooked completely, strain potatoes and allow them to sit in the strainer for a few minutes, ensuring all excess moisture is removed.
- In a large pot (it can be the same pot you boiled the potatoes in), melt ½ stick of butter and add 2 cloves smashed garlic.
- Stir in ½ cup of cream and simmer gently for about 5 minutes, until garlic is fragrant.
- Remove the garlic cloves and lower the heat.
- Add cubes of potato to the potato ricer and press out into the pot with cream.
- Repeat this until all of the potatoes have been riced.
- Stir to combine the potatoes with the cream in the pot.
- Then, add another ½ stick of butter (4 tbsp), 1 cup of heavy cream, 8 oz of sour cream, and 1 teaspoon of salt.
- Stir to combine until butter is completely melted (you may need to heat the pot up a little).
- Serve warm and garnish with chives, more butter, and/or vegetarian gravy.
Notes
- While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health.
- Now, before you go exit-out and look for a new recipe that doesn't require using a new tool, hear me out. The potato ricer is a GAME CHANGER. So, just trust me, buy the potato ricer if you don't already have one, and thank me later when everyone is praising the potatoes you just made.
- In order to avoid the potatoes having any risk of becoming "gluey," make sure the cream and butter and sour cream that is added at the end is at least room temperature or warm before adding.
Nutrition
Calories: 667kcal | Carbohydrates: 61g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1717mg | Potassium: 1395mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1584IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 3mg
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