Mashed Potatoes

This rich and creamy Mashed Potatoes recipe also includes tips and tricks on how to make the BEST Mashed Potatoes.

Prepare some steak as a main using this amazing steak marinade. Serve these easy potatoes alongside the steak with some roasted vegetables, a quinoa salad, or these roasted Brussels sprouts.

Mashed Potatoes

Last year my sister and I went on a mission to find the very best mashed potatoes. We tried no less than a dozen different recipes and conducted blind taste tests. It was very official. 😉 Mashed potatoes have always been one of my favorite side dishes (am I boring?!) for holidays, so it was time to combine all our favorite aspects and develop the best-ever recipe for Mashed Potatoes.

Of course, the “best” Mashed Potatoes vary from person to person, depending on personal preferences. So, this recipe is our creation based on our favorite recipes and techniques.

This Mashed Potatoes recipe is anything but bland — it’s smooth, creamy, and packed with flavor!

How to make mashed potatoes

• Prepare the potatoes: Thoroughly wash, peel, and cube the potatoes. After rinsing the potatoes, add to a pot with water, salt, and a bay leaf. Bring to a boil, reduce heat, and simmer until the potatoes are fork-tender. Drain and allow the potatoes to dry.
• Infuse the butter and cream with flavor: Meanwhile, melt the butter on low heat in a saucepan. Add the bay leaf and garlic. Once the butter is infused with delicious garlic flavor, add in the heavy cream and sour cream; season to taste with salt and pepper.
• Finishing the potatoes: While the drained potatoes are still hot, put them through a ricer and add them back into the pot you cooked them in. Pour the butter mixture over the riced potatoes. Stir with a wooden spoon until smooth–you don’t need to blend, beat, or mash the potatoes! Season to taste with salt and pepper and serve hot.

QUICK TIP

What? No blending, beating, or mashing? There’s a reason for that! By putting the cooked potatoes through a ricer, you can create a smooth, creamy mixture without overworking the potatoes. Too much stirring and blending cause gummy mashed potatoes. You’ve no doubt had them before–and they’re not what we’re after in this recipe.

Top tips

• Rinse the potatoes well – Potatoes are roots! They grow in the ground and by the time they make it to your kitchen table, they’re likely to still have some dirt on them. To avoid dirt in your Mashed Potatoes, I recommend washing and scrubbing your potatoes before peeling them. Then, you’ll want to wash them again after they are peeled to remove excess starch. This will improve the texture and taste of your final dish.
• Remove ALL extra moisture – Nobody likes watery mashed potatoes! Be sure to remove all extra moisture from the potatoes before mashing them. I recommend straining the potatoes well and letting them dry for at least five minutes. You can also put them back into the pot and stir them on low heat for a few minutes to ensure the excess moisture is removed.
• Don’t forget salt and pepper: These two unassuming ingredients make all the difference in your potatoes. Taste the potatoes a few times before serving and make sure to adjust the salt and pepper to perfection.
• The potatoes you use matter! For fluffy potatoes, use starchy potatoes like russets or Yukon golds. Or try the best option: a combination of both!
• Use quality unsalted butter: A good brand of butter goes a long way for these potatoes. I also recommend using unsalted butter–this allows you to decide how much salt goes into the potatoes.

Using a potato ricer

Simply mashing the potatoes can cause the texture to be gluey. To get the fluffy potatoes that everybody loves, you will need a potato ricer. I highly recommend adding a potato ricer to your cooking arsenal – click for the potato ricer (affiliate link) I use and love. Beyond its ability to make the PERFECT potatoes, using this ricer is also a lot of fun – it’s like adult play-dough. 🙂

How much should I make?

• The typical suggestion is between 1/3 to 1/2 pound of potatoes per person. Here are some more details on how much to prepare.
• Since these mashed potatoes are SO good that they can be a little addictive, I would recommend erring on the side of over preparing rather than under preparing. If you make too many potatoes and end up with leftovers, consider using them in this shepherd’s pie recipe.

What other sides should accompany Mashed Potatoes?

Whether you’re preparing Mashed Potatoes for Thanksgiving, Christmas, or a big family meal, here are few side dishes you may want to include on your table:

• Pear Salad
• Brussel Sprouts and Bacon
• Roasted Parmesan Asparagus
• Sweet Potato Casserole
• Wild Rice Salad

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Mashed Potatoes

5 from 10 votes

- Review this recipe

Rich and creamy Mashed Potatoes recipe, including tips and tricks on how to make mashed potatoes the BEST.

SAVE TO RECIPE BOX

Print Recipe

Mashed Potatoes

5 from 10 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Rich and creamy Mashed Potatoes recipe, including tips and tricks on how to make mashed potatoes the BEST.

Course Side Dish

Cuisine American

Keyword mashed potatoes, mashed potatoes recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Chelsea Lords

Calories 387kcal

Author Chelsea Lords

Ingredients

• ▢ 3 pounds russet or Yukon gold potatoes (or a mix of the two!) peeled and cut into large cubes
• ▢ 1 tablespoon fine sea salt
• ▢ 2 bay leaves, divided
• ▢ 2 cloves garlic, mashed
• ▢ 10 tablespoons (1/2 cup + 2 tablespoons) unsalted butter, divided
• ▢ 3/4 cup heavy cream
• ▢ 3/4 cup sour cream
• ▢ Freshly cracked pepper and additional fine sea salt
• ▢ Optional: fresh chives

Instructions

• Thoroughly wash and then peel the potatoes. Cube the potatoes into golf-ball-sized pieces.
• Place in a strainer and rinse under cold water until the water comes out clear. Place in a large pot and cover with cold water. Add 1 tablespoon fine sea salt and 1 bay leaf; stir and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender; about 15-20 minutes. When a potato can easily be pierced, drain the potatoes and make sure you get rid of ALL the extra moisture. Let them dry for about 5 minutes. Discard the bay leaf.
• While potatoes are still hot, put them through a ricer and add back into the pot you cooked them in.
• Meanwhile, melt 8 tablespoons butter on low heat in a saucepan. Add the bay leaf, and 2 cloves of garlic (mashed) if desired. Add in the heavy cream and sour cream. Once the mixture is combined and smooth, remove from the heat and discard the bay leaf and garlic. Alternatively, you can mince the garlic and add it to the finished potatoes for extra garlicky potatoes. (We like a barely garlic-infused mashed potato, so we discard it at this point.) Pour the butter mixture over the riced potatoes. Stir with a wooden spoon until smooth. Season to taste with salt and pepper.
• If desired, add fresh chives to the top and the remaining 2 tablespoons melted butter. Serve hot.

Nutrition Facts

Calories: 387kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 908mg | Potassium: 764mg | Fiber: 2g | Sugar: 2g | Vitamin A: 928IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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