A rich and creamy mashed potatoes recipe with tips and tricks on how to make mashed potatoes the BEST.
Servings 7 - 9 servings, as a side
- 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, separated
- 2 cloves garlic, mashed
- 10 tablespoons (1/2 cup + 2 tablespoons) unsalted butter, separated
- 3/4 cup heavy cream
- 3/4 cup sour cream
- Freshly cracked pepper and additional fine sea salt
- Optional: fresh chives
Thoroughly wash and then peel your potatoes. Cube the potatoes into golf-ball sized pieces.
Place in a strainer and rinse under cold water until the water rinsing through 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 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. OR you can mince the garlic and add it to the final potatoes for extra garlicky potatoes. (We like a barely garlic infused mashed potato, so we discard here.) 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.