Description

This BEST Mashed Potatoes recipe creates incredibly creamy, fluffy, and flavorful mashed potatoes made from russet or Yukon gold potatoes. The potatoes are boiled until tender, then whipped with warm garlic-infused butter, heavy cream, and sour cream for the perfect balance of richness and texture. Finished with a buttery topping and garnished with paprika and parsley, these mashed potatoes make a classic, comforting side dish for any meal.

Ingredients

Scale

Potatoes

3 pounds russet or Yukon gold potatoes, peeled and cut into large cubes

Butter & Cream

1 stick + 2 tablespoons unsalted butter, divided
3/4 cup warm heavy cream
3/4 cup sour cream

Seasonings

7 cloves garlic, individually smashed
1 teaspoon salt, plus more to taste
Paprika, for garnish
Chopped parsley, for garnish

Instructions

Infuse Butter with Garlic: Melt 1 stick of butter on low heat in a small saucepan. Keep it warm and cook until white milk solids rise to the top, then remove those solids. Add the smashed garlic cloves and cook on low for 15 minutes to infuse the butter with garlic flavor. Remove and discard the garlic cloves, then keep the butter warm on low heat.
Boil Potatoes: Place the peeled and cubed potatoes in a medium pot and cover with water, seasoning 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.
Drain Potatoes Thoroughly: Drain the potatoes completely in a colander. To remove all excess moisture, let them drain a few minutes and then blot with dry paper towels to ensure dryness.
Rice the Potatoes: While still hot, pass the potatoes through a ricer directly back into the pot you cooked them in to prevent lumps and create a fluffy base.
Mix Potatoes with Butter and Cream: Pour the warm garlic-infused butter, salt, and warm heavy cream into the riced potatoes. Using a handheld mixer on medium speed, whip the potatoes and butter together until creamy and incorporated, about 2-3 minutes. Avoid over mixing to prevent gluey texture.
Add Sour Cream: Add the sour cream and mix on the lowest mixer setting until smooth, about one minute. The sour cream can be added cold and does not need to be warmed.
Season and Serve: Taste and adjust salt and pepper as desired. Transfer mashed potatoes to a serving dish. Melt the remaining 2 tablespoons of butter and drizzle over the top. Garnish with a sprinkle of paprika and chopped parsley before serving.

Notes

Make sure to drain potatoes thoroughly to avoid watery mashed potatoes.
Do not overmix the potatoes to keep them fluffy and light.
Garlic butter infusion adds rich flavor but garlic cloves are removed before mixing.
The sour cream adds extra creaminess and tang but can be added cold to preserve texture.
Use a ricer or food mill for smooth, lump-free potatoes.
Warm the cream and butter before mixing to help absorb fats and create a velvety texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Keywords: mashed potatoes, creamy mashed potatoes, garlic mashed potatoes, homemade mashed potatoes, side dish, comfort food