Confession…I’m a bit of a mashed potato snob. I like the ones that come from a box or my dad’s mashed potatoes….but not much in between.
Mashed potatoes from a box remind me most of dad’s mashed potatoes. You all have heard me talk about my Dad. He was a French Chef back in the day…and a really good one! Very well renowned in Washington DC and his recipes still live on. One of my favorites was his mashed potatoes. I was in love with the creaminess and consistency of the potatoes, never having any lumps…they were the dreamiest and most satisfying potatoes I have ever tasted! Dad would tell me how easy the potatoes are to make, the secret ingredients are cream and clarified butter. Today, I am sharing that recipe with you.
Typically, for Thanksgiving I make Dad’s Scalloped Potatoes, but this year my kids asked for Mashed Potatoes, so this is how I prepared Dad’s Best Ever Mashed Potatoes. This dish would be fabulous at a Christmas Dinner too!
When I made this dish, I doubled the ingredients for a group of 10 and still had yummy left overs.
How to Make the Creamiest Mashed Potatoes Ever!
- 3 pounds russet or yukon gold potatoes, peeled and cut into large cubes
- 1 stick unsalted butter
- 7 cloves garlic cloves or 3 tsp diced garlic from jar
- 3/4 cup warm heavy cream
- 3/4 cup sour cream
- 1 tsp salt
- Optional – 2 tbsp unsalted butter melted to add on top of potatoes
One of the secrets to this recipe is to use clarified butter. This is when the fat solids are removed from the butter. To do this, melt 1 stick butter on low heat in a small saucepan. Continue to keep warm on low heat until milk solids rise to the top, remove milk solids which look like foam. Remove from heat and let sit. As your clarified butter sits, you might notice more foam floating to the top; use a spoon or pour your clarified butter through a cheesecloth to remove this last bit of foam.
Add smashed garlic or minced garlic and cook on low to infuse the garlic, approximately 15 minutes. If using real garlic, remove the garlic cloves and keep butter warm over a low heat.
While the butter melts and garlic cooks, add potatoes to a medium pot and fill with cold water making sure all potatoes are covered. Yes, the water has to be cold, if warm water is used, potatoes can get sticky or gluey. Season water well with salt. Bring to a boil and cook until potatoes are fork-tender, about 20 minutes.
Drain potatoes, making sure to get rid of ALL excess moisture. This is very important, you don’t want any water remaining in the potatoes.
Pour in warm clarified butter, salt, and warm cream.
Tip: Yes use warm cream and butter, if cold is used, the potatoes could come out lumpy!
Using a hand held mixer on medium speed, beat until the potatoes are whipped and butter is mixed about 2-3 minutes, max. Do not over mix.
Add sour cream and use the mixer on the lowest setting to mix until smooth, another minute or so. It’s ok to use sour cream right out of the fridge. Important: Do Not Over Beat. Season to taste with salt and pepper.
Transfer to serving dish. Optional: Sprinkle with chopped parsley and or paprika and or 2 tbsp unsalted melted butter. Tip: This dish can be prepared ahead of time and reheated at 350 degrees for 30 minutes or 1 hr if recipe is doubled.The potatoes were insanely delicious and got rave reviews!! Also check out my Corn Casserole and Ciabatta Stuffing with Bacon and Sausage more recipes which are still being talked about by my family.
Please Subscribe to Happy Haute Home
For more posts about holiday home decor and recipes, please subscribe to Happy Haute Home and follow along on Pinterest HERE, and Twitter HERE and feel free to pin and tweet your favorite pics from Happy Haute Home.DISCLOSURE