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Make the most effective, most great (lump-cost-free) mashed potatoes Each and every Solitary TIME! So buttery, creamy + fluffy!
Mashed potatoes are these kinds of an important staple through the holiday seasons. And it is extremely vital that we make them properly (without the need of also a lot exertion).
That’s the place I have you included.
The key below is using a potato ricer. It helps develop lump-no cost, super clean and fluffy potatoes just about every solitary time devoid of releasing way too a lot starch.
From there, all you need to have is some good-high quality butter, sour cream and half and 50 percent (all at room temp). And never overlook to year liberally with salt and pepper!
- 4 lbs russet potatoes, peeled and slash into 1-inch cubes
- 4 cloves garlic
- ½ cup unsalted butter, cubed and at area temperature
- 1 cup sour product, at place temperature
- 1 cup 50 % and fifty percent, at space temperature
- Kosher salt and freshly floor black pepper, to flavor
- 2 tablespoons chopped fresh chives
Spot potatoes and garlic in a Dutch oven and cover with chilly salted h2o by 1 inch. Convey to a boil and simmer, included, right up until just tender, about 15 minutes drain well and return to the Dutch oven over lower warmth.
Stir with a wooden spoon until potatoes are dried out, about 1 moment.
Transfer potatoes to a substantial bowl. Applying a potato ricer, rice potatoes and garlic. Stir in butter, sour product and half and half, remaining very careful not to overstir season with salt and pepper, to taste.
Provide quickly, garnished with chives, if wanted, or hold warm in the Dutch oven, covered, for 30 minutes.