This mashed potatoes recipe is creamy, buttery, and flavorful. Made of Russet potatoes, heavy cream, sour cream, and sauteed onion and garlic in melted butter. This is a classic ultimate comfort food and a crowd-favorite side dish that everyone will enjoy!
Mashed Potatoes Ingredients and Substitutions
Potatoes– typically mashed potatoes are made of russet potato or Yukon gold. Great for mashing and is less waxy which makes fluffier mashed potatoes.
Heavy cream– use full-fat cream for the creamiest mashed potatoes. Substitute with full-fat milk or half and half.
Sour Cream– adds creaminess and tangy taste to balance the flavor.
Butter– you may use salted and unsalted butter and add the salt to taste.
Optional Flavors to add– for this recipe I added sauteed onion and garlic in melted butter to add more flavor to the mashed potatoes. You may also add herbs such as dried oregano, parsley, thyme, and rosemary.
For loaded mashed potatoes- add crispy bacon bits, grated parmesan cheese, or grated cheddar cheese.
For optional garnish– chopped green onion, chives, or parsley.
How to make Mashed Potatoes
Peel and cut the potatoes into about 2 inches cubes. Soak the potatoes for a few minutes to remove the starch, then rinse until the water is clear.
Fill the pot until the potatoes are covered with water then add salt, about a teaspoon. Boil the potatoes for about 10 minutes or until soft and tender enough to easily mash them. Although you can bake or steam the potatoes to avoid absorbing too much water. However, boiling the potatoes helps to remove more starch to make them less gluey.
While the potatoes are boiling, melt the butter in a small pan and saute finely chopped onion and garlic until tender and fragrant. Set it aside.
Discard the water and put the pot with the potatoes back on the stove on low heat to let the excess water evaporate. Mash the potatoes with the potato masher or use a potato riser for a fluffier and smooth texture.
Add the heavy cream, sour cream, and half of the sauteed onion and garlic with melted butter. Mix just until combined. Do not over-mix to prevent a gluey texture. Season with salt and pepper to taste. Remove from the heat.
Transfer to a serving bowl and add the rest of the sauteed onion and garlic with the melted butter on top of the mashed potatoes. Garnish with chopped green onion or chives.
Protein goes with mashed potatoes
These main dishes are a great pair of these homemade mashed potatoes.
Air fryer Whole Chicken Barbecue
Juicy Slow Cooker Turkey Breast
Creamy Mashed Potatoes Recipe
Watch How to Make It
Equipment
- sauce pot
- potato masher or potato riser
Ingredients
- 2 lbs russet potatoes or Yukon gold potatoes
- ½ cup heavy cream milk or half and half
- ⅓ cup sour cream
- ⅓ cup butter salted or unsalted butter
- 2 cloves garlic minced
- 2 tbsp onion finely chopped
- Salt and pepper to taste
- green onion or chives for garnish (optional)
Instructions
- Peel and cut the potatoes into about 2 inches cubes. Soak and rinse until the water is clear.
- Fill the pot with water until the potatoes are covered. Add salt about 1 to 2 tsp. Boil the potatoes for about 10 minutes or until soft and tender enough to easily mash them.
- Meanwhile, melt the butter in a small pan and saute finely chopped onion and garlic until tender and fragrant.
- Discard the water and put the pot with the potatoes back on the stove on low heat and let the excess water to . Mash the potatoes with the potato masher or use a potato riser for a smooth texture.
- Add the heavy cream, sour cream, and half of the sauteed onion and garlic with melted butter. Mix just until combined. https://maricelsrecipes.com/mashed-potatoes/
- Season with salt and pepper to taste. Serve with the rest of the sauteed onion and garlic with the melted garlic. Garnish with chopped green onion or chives.
