Description
How to make mashed potatoes that are creamy and full of flavor and tips to avoid bland and gluey potatoes.
Ingredients
Scale
- 3 pounds potatoes (1 pound Yukon Gold, 2 pounds russet potatoes)
- 4 tablespoons butter
- 3/4 – 1 cup heavy cream, (or half and half)
- 1 sprig fresh thyme
- 2 leaves fresh sage
- 2 tablespoons sour cream
- 1 teaspoon kosher salt
- 1/4 – 1/2 teaspoon ground white pepper
Instructions
- Fill a large pot half full with cold water. Add salt to the cooking water to taste.
- Peel and cut the potatoes into 1-1/2” chunks trying to keep the pieces about the same size so the potatoes cook at the same time.
- Add the potatoes to the large pot, making sure there is enough water to cover all the pieces by an inch.
- Turn on the burner to high, and cook until the water comes to a boil. Reduce the heat to medium and continue cooking the potatoes until a skewer can be inserted easily all the way through the potatoes chunks. (Check several potatoes to make sure all the potatoes are cooked.)
- Drain the water from the potatoes and return the potatoes to the hot pot to pan dry for a few minutes.
- In a small sauce pan, heat the cream over medium heat. Add fresh herbs to steep if desired. When the cream is warm, remove and discard the fresh herbs.
- Gently mash the potato chunks with a potato ricer or potato masher. If using a potato ricer, about half way through, add the butter to the ricer with some potatoes chunks to break it into small pieces.
- Sprinkle 1 teaspoon of kosher salt and 1/4 teaspoon white pepper over the potatoes and add 1/2 cup of warm cream. Gently stir to combine. Add the sour cream and stir adding the cream a little bit at a time until the desired consistency is reached. Taste and add more salt and white pepper as desired.
- Garnish with a large pat of butter and serve warm.
Nutrition
- Serving Size: 6 ounces