Introduction

These mashed potatoes are the ultimate comfort food, creamy and flavorful with a subtle garlic infusion. Perfectly smooth and rich, they make a fantastic side dish for any meal. Once you try this recipe, it will become your go-to mashed potatoes every time.

A close-up of a white bowl filled with creamy mashed potatoes showing a soft and smooth texture. The mashed potatoes have swirls and peaks with melted butter pooling in small wells across the surface, giving a shiny golden yellow contrast. There are small green herb flakes sprinkled evenly on top, along with a light dusting of orange-brown seasoning. The bowl is set against a white marbled surface, adding a clean and bright background to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds russet or Yukon gold potatoes, peeled and cut into large cubes
1 stick + 2 tbsp unsalted butter, divided
7 cloves garlic, individually smashed with the back of a knife
3/4 cup warm heavy cream
3/4 cup sour cream
1 teaspoon salt, plus more to taste

Instructions

Step 1: Melt 1 stick of butter over low heat in a small saucepan. Keep it warm and cook until white milk solids rise to the top, then skim them off. Add the smashed garlic cloves and cook on low for 15 minutes to infuse the butter. Remove and discard the garlic cloves, keeping the butter warm.
Step 2: While the butter and garlic cook, place the potatoes in a medium pot and cover with water. Season the water generously with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes.
Step 3: Drain the potatoes thoroughly, removing all excess moisture. Let them drain a few minutes in a colander, then blot with a dry paper towel to ensure they are dry.
Step 4: While still hot, pass the potatoes through a ricer directly into the pot you cooked them in.
Step 5: Add the warm melted butter, 1 teaspoon salt, and warm heavy cream to the riced potatoes. Use a handheld mixer on medium speed to whip the potatoes and incorporate the butter, about 2 to 3 minutes. Avoid over mixing. Add sour cream and mix on the lowest speed until smooth, about 1 minute. Season with additional salt and pepper to taste.
Step 6: Transfer the mashed potatoes to a serving dish. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finish with a sprinkle of paprika and chopped parsley for color and flavor.

Tips & Variations

For extra fluffy potatoes, use a ricer or food mill instead of mashing by hand.
Substitute half-and-half for heavy cream for a lighter version, though the texture will be slightly less rich.
Add roasted garlic instead of raw garlic for a sweeter, milder flavor.
For a cheesy twist, stir in 1/2 cup grated Parmesan or sharp cheddar cheese along with the sour cream.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to restore creaminess. Stir frequently while reheating to prevent sticking and maintain smooth texture.

How to Serve

A close-up view of a smooth, creamy white mashed potato dish in a white bowl, with visible soft swirls and ridges across the surface. The top layer is lightly seasoned with scattered small green herb pieces and a dusting of reddish spice powder. A drizzle of golden melted butter pools gently in the center and flows slightly outward, adding a shiny texture contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mashed potatoes ahead of time?

Yes, you can prepare mashed potatoes a day in advance. Keep them refrigerated and reheat slowly with added cream or butter to refresh their texture before serving.

What is the best potato type for mashed potatoes?

Russet and Yukon gold potatoes are ideal for mashed potatoes. Russets create fluffy, light mash while Yukon golds are creamier and buttery. Either works well depending on your texture preference.