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Learn how to make the best creamy, buttery mashed potatoes!
What better accompaniment to the American diet than mashed potatoes? I know, I know, they are not so healthy, but are so delicious and easy to make. Forget those dried potato flakes – these are almost as easy and the taste is not even comparable!
Related Recipe: The Most Amazing Beef Stroganoff
Potatoes have long since been a favorite part of my diet. I love that you can season the crap out of them, and almost never add to much salt. I love salt. So much in fact that I tend to overuse it.
So potatoes are perfect for me. And who doesn’t love to sit down for a nice Thanksgiving dinner with a big ‘ole pile of mashed potatoes and gravy on their plate? I love it. And while I may rant about my love of gravy, just some nice salted butter works pretty well too.
If you don’t have gravy.
That’s said, let’s start the potatoes. Let’s get the water started first because it takes FOREVER to boil.
Especially if you’re watching it. You know what they say, a watched pot and all that. Add 2 tablespoons of sea salt to a 6 quart pot of water and bring to a boil. Meanwhile, peel the potatoes and cut into cubes.
Add the potatoes to the boiling water and cook for about 10 minutes, or until slightly opaque.
Related Recipe: Buttery Curried Potatoes
Drain thoroughly and place in a large mixing bowl. Drain as much water out as you can; the less water the fluffier your potatoes will be. Then add the butter, pepper, sour cream and whipping cream.
Use a potato masher to mash all this good stuff together. Be careful not to over mash or your potatoes will become gluey. I actually like to leave a few lumps in the potatoes, I think they are better that way.
Then add salt to taste – this is my favorite part (as you know). I don’t know about you guys, but I like my potatoes with gravy. Any gravy. Cream, turkey, chicken, beef, you name it. But my favorite is the southern white gravy with lots of pepper.
That stuff is so YUM. Comfort food at it’s best.
Related Recipe: Baked Crispy Potato Fans
Next time you think about breaking out a box of potato flakes, ask yourself “is it worth it?” You don’t want those flakes. Just make these potatoes. You see, it’s easy right? And so worth the extra effort. Plus, you need a good base for that gravy…
Did you make this recipe? Leave a comment below and let me know how it turned out!
Creamy Garlic Mashed Potatoe Recipe
- Add the 1/8 cup of sea salt to a 6 quart pot of water and bring to a boil.
- Add the cubed potatoes and peeled garlic to the water and simmer for 20-25 minutes, or until the potatoes can be easily pierced with a fork.
- Drain them thoroughly (see notes below) and place in a large bowl.
- Add the room temperature butter, sour cream, salt and whipping cream. Add additional salt to taste if desired.
- Mash all ingredient together with a potato masher, being careful not to over mash or the potatoes will become gluey.
- Serve with additional butter and/or gravy.
- If you prefer not to have the potato skin, you can peel the potatoes before boiling;
- Pop your drained potatoes in a 350 degree oven for 5-10 minutes to dry them out. Or place them back in the pot on the stove and cook over medium heat for 5-10 minutes, until they are dried out. This prevent the potatoes from getting watery;
- Make sure the sour cream and cream are room temperature, or even slightly warmed in the microwave, so they don't bring down the temperature of the mashed potatoes;
- Use a potato masher or ricer to mash the potatoes, being careful not to over mix. Food processors, blender and mixers tend to over mix resulting in gummy mashed potatoes;
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