Description
This Best Mashed Potatoes recipe yields creamy, fluffy, and flavorful mashed potatoes with a perfect balance of butter, cream, and Parmesan. Enhanced with sour cream and fresh chives, it makes an ideal side dish for any dinner.
Ingredients
Scale
Main Ingredients
- 3 lbs. russet potatoes peeled and cut into 1 1/2-inch chunks
- 1/2 cup heavy cream
- 1/4 cup milk
- 4 tablespoons butter, cubed
- ½ cup finely grated fresh Parmesan cheese (2 oz.) (optional)
- 1/2 cup sour cream
- 1/4 cup freshly chopped chives
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Instructions
- Prepare Potatoes: Add the peeled and cut potatoes to a 5-quart or larger Dutch oven. Pour in enough water to cover the potatoes about 1 inch above. Season the water with ½ teaspoon salt.
- Cook Potatoes: Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15 minutes or until the potatoes are very tender when pierced with a fork. Drain the potatoes very well.
- Heat Dairy Mixture: In a small saucepan or microwave-safe container, heat the butter, heavy cream, and milk together for about 1 ½ minutes until warm and melted.
- Mash Potatoes: Transfer the drained potatoes into the bowl of an electric or handheld mixer. With the mixer on low speed, slowly pour in the warm butter and cream mixture and beat until combined.
- Combine Ingredients: Add the Parmesan cheese, sour cream, chopped chives, salt, pepper, and garlic powder to the potatoes. Beat on medium speed just until everything is combined. Avoid overbeating to keep the potatoes fluffy.
- Adjust Seasoning & Serve: Taste the mashed potatoes and add additional salt and pepper if needed. Serve warm.
Notes
- Try mixing up the cheese, seasonings, or herbs to create different potato flavor profiles.
- You can prepare the mashed potatoes ahead and keep warm in a slow cooker on the warm setting until serving.
- If keeping warm for about an hour, place the bowl over a pot of simmering water like a double boiler, cover it, and stir every 15 minutes to keep heated evenly.
- Be careful not to overbeat the potatoes as they can become gluey.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
