These potatoes are smooth, creamy and so delicious! They’re the perfect side dish for any dinner. These truly are the best mashed potatoes!
Wow, it’s been quite a while, friends! I’ve been away from blogging much longer than I hoped I would be. We’ve been so busy with home repairs that the days have started to run together. The good news is that I’m going to have lots to share with you soon. All of the ceilings are almost done and I can’t tell you how excited I am to share their smooth new look with you! Today I wanted to share a recipe that is go-to side dish for my family. I’m not sure what it is about home renovations that have me craving home cooked meals but our mashed potatoes recipe really hits the spot on days like these.
If you love creamy, buttery and delicious potatoes you’re going to love this recipe! I have been making them this way for over a year now and they’ve quickly become my families favorite mashed potatoes. Although they’re a little indulgent, they’re sure to please.
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For years I made mashed potatoes the same way, in a pressure cooker, a bit of salt, pepper with a little cream and butter mashed in. I still use my pressure cooker to cook the potatoes to save time and this recipe doesn’t really call for any different ingredients, just changes up the process a bit and the results are so much better.
The Best Mashed Potato Recipe
- 3 lbs. russet potatoes or golden yukon, peeled and cut into cubes
- 7 garlic cloves, smashed (not minced)
- 1 stick + 2 tbsp. unsalted butter, divided
- 3/4 cup heavy cream (warmed)
- 3/4 cup sour cream
- 1 1/2 tsp. sea salt
In a small sauce pan, melt the stick of butter on low heat and simmer until all of the milk solids rise to the top. Spoon them out and toss. Add in the smashed cloves of garlic and continue to simmer on low heat for 15 minutes. Remove the garlic and toss and keep the butter warm. While you wait, cook the potaotes.
Place your peeled and diced potatoes in a pressure cooker with water covering them over half way. Salt the water and place over high heat. Once the water starts to boil lock on your lid and turn the heat down to low to retain high pressure. Cook for 8-10 minutes and then use quick release.
If you do not have a pressure cooker boil the potatoes in water, fully covering them. Add salt. Bring to a boil and then lower the temp to simmer for 20 minutes or until tender.
Drain your potaotes once tender. You want to make sure to get all the excess mositure drained. For this step I like to leave the collendar in the sink for a few minutes to ensure all excess water is gone. Lastly, use a paper towel to lightly blot the potaoes.
If you have a ricer, push the potatoes through and back into the same pot you cooked them in. If you do not have a ricer be sure to mash them well.
Pour in the melted butter, warm cream and salt. Use a hand mixer and mix on medium speed for about two minutes until fluffy and fully incorporated. Add in the sour cream and mix only into incorporated. DO NOT over mix!
Add in any extra salt if needed and pepper to taste. Place in a serving dish and pour 2 tbsp. melted butter over the top. Lastly, sprinkle paprika lightly over the potatoes and serve!
*Notes* – If you do not have a hand mixer these can be mixed with a potatoes masher and large spoon, just be sure to get them thoroughly mashed and mixed. Feel free to also add in fresh parsley if you have it on hand.
These potatoes make for the perfect side dish even for the pickiest eaters. They’re not exactly diet friendly but are well worth the calories. I hope you love them as much as we do, enjoy!
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