Best Mashed Potatoes Ever!
Creamy, buttery, and sinful in every bite! Yukon gold potatoes make the perfect Thansgiving worthy mashed potatoes.
Servings: 8 servings
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!
