The BEST mashed potatoes!
Yes, I realize these can be fighting words, but hear me out. If you know me, you will know I can put away any kind of potato any time of day. Tots for breakfast, sure why not? Mashed potatoes in a wine glass with gravy, absolutely! I actually have set up a few events with mashed potato bars. A build your own line with all the toppings, they are always a big hit.
My claim to this title is I was born and raised in Idaho. My Ma made potatoes all the time and, in every way imaginable.
When I moved to the PNW I was shocked people actually had to pay for potatoes as my stepfather worked for a potato factory and we always had them in a never-ending box in the cupboard. They are hands down my absolute favorite vegetable.
There are so many different ways to prepare mashed potatoes. Every way is delicious, but this particular recipe is my favorite and also my go-to for holidays. They are not light in calories, but I promise they are divine in flavor. You will not be disappointed and return time and time again to make this dreamy bowl of spuds.
Let’s get started!
Best Mashed Potatoes Ever!
Ingredients
- 2 pounds Yukon gold potatoes, peeled and chopped into 1 inch cubes
- 2 pounds Russet potatoes, peeled and chopped into 1 inch cubes
- 1/2 cup sour cream
- 1 1/2 cups cups heavy whipping cream
- 1/2 cup high quality butter, I use Tillamook creamy or Kerry gold Irish butter (so good) plus more for topping
- 3-4 cloves whole garlic, peeled
- 1 tbsp fresh rosemary, minced
- 1 tsp salt
- 2 tsp pepper
Instructions
- Add the potatoes and garlic in a large pot and cover with a couple inches of water. Add 1 tbsp of sea salt.
- Boil for 10-15 minutes or until a fork pierces all the way through. Pour potatoes and garlic into a strainer, drain the water.
- Put the pot back on the burner turned to low, and add 1/4 cup of the heavy cream. Add the potatoes/garlic and carefully mash/stir. Remove from heat and continue to mash until lumps are gone. You can also use a potato ricer instead of mashing.
- Add the remaining heavy cream, sour cream salt/pepper, and all but a few slices of butter
- Mix until smooth and creamy but not too much or they will be gummy.
- Move them to a serving bowl and dress with the remaining butter and sprinkle on the rosemary.
- ENJOY!
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