Description
Creamy and smooth mashed potatoes made with tender russet or Yukon gold potatoes, enriched with butter, heavy cream, and sour cream, infused with subtle garlic and bay leaf flavors, perfect as a comforting side dish for any meal.
Ingredients
Potatoes
- 3 pounds russet potatoes (or Yukon gold potatoes, peeled and cut into large cubes)
- 2 bay leaves (divided)
- 2 cloves garlic (mashed)
Butter and Cream Mixture
- 10 tablespoons unsalted butter (divided, 1/2 cup + 2 tablespoons)
- 3/4 cup heavy cream
- 3/4 cup sour cream
- Salt and pepper to taste
- Fresh chives (optional, for garnish)
Instructions
- Prepare Potatoes: Thoroughly wash and peel the potatoes. Cut them into golf-ball-sized cubes for even cooking.
- Boil Potatoes: Place the cubed potatoes in a strainer and rinse under cold water until the water runs clear. Transfer the potatoes to a large pot and cover with cold water. Add 1 tablespoon salt and 1 bay leaf. Stir and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes.
- Drain and Dry: Drain the potatoes well, discarding the cooking water and the bay leaf. Let potatoes sit for about 5 minutes to dry and remove excess moisture.
- Rice the Potatoes: While still hot, pass the potatoes through a potato ricer and return the riced potatoes to the pot they were cooked in.
- Prepare Butter and Cream Mixture: In a saucepan over low heat, melt 8 tablespoons of unsalted butter. Add the second bay leaf and the mashed garlic cloves (optional). Stir in the heavy cream and sour cream until combined and smooth. Remove from heat and discard the bay leaf and garlic.
- Combine: Pour the warm butter and cream mixture over the riced potatoes. Stir gently with a wooden spoon until smooth and creamy. Season with salt and pepper to taste.
- Serve: Transfer the mashed potatoes to a serving dish. Optional: garnish with fresh chopped chives and drizzle with the remaining 2 tablespoons melted butter. Serve hot.
Notes
- Using a potato ricer ensures ultra-smooth mashed potatoes without lumps.
- Discarding the garlic and bay leaf after infusing the butter mixture gives a subtle, delicate flavor without overpowering the potatoes.
- For more garlic flavor, mince garlic and add directly to the mashed potatoes instead of infusing.
- Yukon gold potatoes can be used for a buttery taste and creamier texture.
- Be sure to dry potatoes thoroughly after draining to prevent watery mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
