Mashed Potatoes

5 from 8 votes

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

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: American

Keyword: mashed potatoes, mashed potatoes recipe

Servings: servings

Cost: $7.63

3 pounds russet potatoes or Yukon gold potatoes, or a mix of the two! peeled and cut into large cubes
2 bay leaves divided
2 cloves garlic mashed
10 tablespoons unsalted butter divided, 1/2 cup + 2 tablespoons
3/4 cup heavy cream
3/4 cup sour cream
Salt and pepper
Fresh chives optional

Thoroughly wash and 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 salt and 1 bay leaf; stir and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender; about 15–20 minutes. When a potato can easily be pierced, drain the potatoes and make sure to 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 second bay leaf and 2 cloves of garlic (mashed) if desired. Add heavy cream and sour cream. Once the mixture is combined and smooth, remove from 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. (I like a barely garlic-infused mashed potato, so I 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.

Storage: Let Mashed Potatoes cool to room temperature. Store in an airtight container in the fridge for up to 3–4 days.