How to Make the Creamiest Dreamiest Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 lbs Russet or yukon gold potatoes

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 3/4 cup Heavy cream
  • 1/2 cup Sour cream

Found on cookingforkeeps.com

Ingredients

• 2½ pounds russet or yukon gold potatoes, peeled and cut into large cubes
• 1 stick unsalted butter, + 2 tablespoons, divided
• 1 head of garlic, cloves individually smashed with the back of a knife.
• ¾ cup warm heavy cream
• ½ cup sour cream
• ½ teaspoon salt

Directions

• Add potatoes to a medium pan and fill with water making sure all potatoes are covered, Season liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 15 minutes.
• While potatoes are cooking melt 1 stick of butter on a low heat. Once milk solids rise to the top, remove. Add smashed garlic and cook on low to infuse the garlic, 15 minutes. Remove garlic.
• Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT!
• While potatoes are still hot, pass through a ricer and add back to pot.
• Pour in melted butter, salt, heavy cream and sour cream. Using a hand held mixer, beat the potatoes on high until all ingredients are incorporated and potatoes are smooth and fluffy, DO NOT OVER BEAT. Season with salt and pepper.
• Transfer to serving dish. Melt remaining butter and pour over potatoes. Sprinkle with paprika and chopped parsley.