Creamy Garlic Mashed Potatoes
These creamy, buttery mashed potatoes are a step above thanks to a garlicky cream infusion. Yukon gold and russet potatoes come together for a perfectly smooth mash. Looking for a side dish to wow? These are it.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 lbs russet potatoes (peeled and cut into 2-inch pieces)
- 2 lbs Yukon gold potatoes (peeled and cut into 2-inch pieces)
- 10 cloves garlic (smashed, divided into 3 + 7)
- 1 Tsp black peppercorns (divided into 1 tsp + 1 tsp)
- water (for boiling)
- 2 1/2 Tsp kosher salt (to taste, divided into 2 tsp + 1/2 tsp)
- 1 1/2 C heavy cream
- 1/2 C salted butter (divided)
- 1/4 C sour cream
Instructions
- 1
Place a large stockpot over high heat and add your potatoes, peppercorns, and three of the garlic cloves. Add just enough water to cover by a couple of inches, then add in two teaspoons of salt. Bring everything to a boil, then reduce the heat to medium-low and continue to simmer until the potatoes are fork-tender, about 13-15 minutes.
- 2
While you're waiting for the potatoes to come to a boil place a small saucepan over medium-high heat and add one tablespoons of butter. Once the butter has melted stir in the remaining garlic cloves. Let cook together for one minute, then stir in the cream and remaining kosher salt and peppercorns. Bring to a low boil, then reduce the heat to medium and simmer for 12-15 minutes, stirring occasionally. After this, pour the liquid through a fine-mesh sieve to strain out the aromatics, and return to the pot to keep warm over very low heat.
- 3
When the potatoes are fork-tender pour them into a colander and drain well. The pot you cooked them in should still be hot - add the remaining butter to it. Next, working in small batches, add a few chunks of potato to a ricer and push them through, directly back into the pot along with the remaining butter.
- 4
Next, use a silicone spatula or wooden spoon to stir in the sour cream until it's completely incorporated. Then gradually stir in the cream, being as gentle or heavy-handed as you like until everything is well combined. Taste and adjust for salt, as needed. Serve hot. Dassit!