Mashed potatoes are rich, creamy, and buttery with the perfect texture. They’re easy to make, full of flavor, and always a hit at any meal.
Marinate steak for a delicious main dish and pair it with roasted vegetables, quinoa salad, or Brussels sprouts.
Mashed Potatoes
Last year, my sister and I made it our mission to make the best mashed potatoes, testing over a dozen recipes with blind taste tests (very official!).
Mashed potatoes have always been one of my favorite holiday side dishes, so I combined my favorite aspects to create the ultimate recipe.
Of course, the “best” mashed potatoes vary by personal preference. This recipe reflects my favorite techniques and flavors. It’s anything but bland! It’s smooth, creamy, and packed with flavor!
Ingredients
- Potatoes: Use russet or Yukon gold. Peel and cut into even-sized cubes.
- Bay Leaves: Remember to remove after cooking.
- Garlic: Mash or mince and cook with the butter for infused flavor.
- Unsalted Butter: Adds richness and creaminess.
- Heavy Cream: Make the mashed potatoes creamy and delicious.
- Sour Cream: Light or regular both work; pick what you like.
- Salt & Pepper: Taste at the end and add more if needed.
- Fresh Chives (Optional): Sprinkle on top just before serving for freshness.
Quick Tip
Using a potato ricer keeps the potatoes smooth and creamy without overworking them. Too much stirring can make mashed potatoes sticky!
How To Make Mashed Potatoes
- Potatoes: Peel, chop, and boil potatoes with salt and a bay leaf until soft. Drain.
- Mash Potatoes: Use a potato ricer to make them smooth and fluffy.
- Butter Sauce: Melt butter with garlic and bay leaf. Add cream and sour cream, then remove the garlic and bay leaf.
- Mix Together: Stir butter sauce into the potatoes until smooth. Add salt and pepper to taste.
- Serve: Top with chives and extra butter, if you like. Serve warm!
Tips For Success
- Wash well: Scrub off dirt, then rinse again after peeling.
- Dry fully: Drain and let potatoes sit for 5 minutes.
- Add enough seasoning: Use salt and pepper. Taste and adjust before serving.
- Pick the best potatoes: Russets or Yukon Golds make the fluffiest mashed potatoes.
- Use good butter: Unsalted butter gives you more control over salt and adds great flavor.
How Much To Make
- Most people suggest about a third to half a pound of potatoes per person.
- Since these mashed potatoes are really good, I suggest making a little extra instead of too little.
- If you end up with extra, use them in this shepherd’s pie.
Storage
Let the mashed potatoes cool to room temperature. Move them to a container with a tight lid and keep in the fridge for up to 3-4 days.
Serve Mashed Potatoes With
Whether you’re preparing these potatoes for Thanksgiving, Christmas, or a big family meal, here are few side dishes you may want to include on your table:
- Pear Salad with sweet candied pecans
- Brussel Sprouts and Bacon with just a few ingredients
- Roasted Parmesan Asparagus made in two ways
- Sweet Potato Casserole with marshmallows
- Wild Rice Salad with the best lemon dressing
Mashed Potatoes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. Best mash potatoes ever.
YES! So thrilled to hear this! 🙂
I LOVE YOUR RECIPES. THEY ARE SO DELICIOUS AND FAMILY FRIENDLY. ASO SO EASY TO FOLLOW. THANK YOU VERY MUCH.
I am so thrilled to hear this! Thanks Sharon! 🙂
Hi Chelsea! Great recipe! Would I ruin the recipe if I replace the heavy cream with 2% milk? Also, I plan to make these mashed potatoes ahead of time. How long and at what temperature should I reheat them in the oven? Appreciate your help! 🙂
My favorite comfort food! Need to try this recipe!
These are the perfect comfort food! So delicious!
I could seriously live on these. They are soooo good!
I’m so glad the weather has been cooler, I have been craving mashed potatoes.
These potatoes turned out great! I’ve never used a potato ricer before but it really helped make them super fluffy!
What’s the link to the potato ricer you use and love?
Hey Eva! This one is my FAVORITE: https://www.amazon.com/OXO-Grips-Stainless-Steel-Potato/dp/B00004OCJQ/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1544551806&sr=1-5&keywords=potato+ricer