Ingredients
- 3 pounds red or yellow potatoes washed and cut into chunks (skin on or off)
- 3 tbsp salt more to taste
- 1 cup heavy cream plus more as needed
- 1/2 cup butter 1 stick
- 2 tsp black pepper more to tatse
- 3 tsp garlic powder more to taste
- 1/2 cup sour cream
Method
- Prep the potatoes: Peel or scrub the potatoes and cut into chunks. Place in a large pot, cover with cold water, and add 1–3 tablespoons of salt. Bring to a boil and cook until fork-tender, about 12–15 minutes.
- Warm the cream and butter: In a small saucepan, heat the heavy cream and butter over low heat until the butter is melted and the mixture is warmed through. Do not boil.
- Mash the potatoes: Drain the cooked potatoes and return to the pot. Add the warmed cream and butter, 1 tablespoon salt, pepper, garlic powder, and sour cream. Mash with a potato masher until creamy.
- Adjust texture: For extra-smooth potatoes, use a hand mixer to whip until fluffy. If potatoes are too thick, add more cream a little at a time until desired consistency is reached.
- Taste and serve: Adjust seasoning, butter, or sour cream to taste. Serve warm.
Nutrition
Notes
When using an electric mixer, keep it at a medium speed to prevent them from seizing up and getting "gummy". To high of a speed is not good for dreamy potatoes.
Some love to use a ricer or food mill before adding anything to the cooked potatoes. If you have one, that's a great technique to get ultra creamy potatoes with no lumps.
A good rule of thumb is 1 tablespoon of salt to every pound of potatoes in the boiling water.
Keep a small pack of dried potato flakes on hand. If you are ever preparing your mashed potatoes and you add too much liquid and the potatoes are too funny for your liking, add some of the potato flakes to thicken the mashed potatoes.