Description
This recipe delivers the best creamy, fluffy mashed potatoes made with russet potatoes, rich cream, butter, and a touch of Parmesan cheese and sour cream for extra flavor. Finished with fresh chives and delicate seasoning, these mashed potatoes are perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 3 lbs. russet potatoes peeled and cut into 1 1/2-inch chunks
Dairy and Fats
- 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
Seasonings
- 1/4 cup freshly chopped chives
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Instructions
- Boil Potatoes: Add the peeled and chopped potatoes to a 5 quart or larger Dutch oven with water covering them by about 1 inch. Season with ½ teaspoon salt. Cover and bring the water to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes or until potatoes are very tender when pierced with a fork. Drain potatoes thoroughly to remove all excess water.
- Heat Dairy and Butter: While the potatoes cook, heat the butter, heavy cream, and milk together for about 1 ½ minutes until warm but not boiling. This helps the dairy blend more smoothly into the potatoes.
- Mash and Mix: Transfer the drained potatoes to the bowl of an electric mixer or use a hand mixer. On low speed, slowly pour in the warm butter and cream mixture, combining until fully incorporated. Then add grated Parmesan cheese, sour cream, chopped chives, remaining salt, garlic powder, and pepper. Beat on medium speed just until combined to preserve fluffiness.
- Adjust Texture and Seasoning: For creamier and denser mashed potatoes, you can beat a little longer but avoid overmixing which can make the potatoes gluey. Taste and adjust salt and pepper as needed before serving.
Notes
- Experiment with different cheeses like cheddar or Gruyere for varied flavors.
- Try adding roasted garlic or fresh herbs for extra depth.
- To keep mashed potatoes warm ahead of time, transfer to a slow cooker set to warm or place the bowl over simmering water and cover.
- Stir mashed potatoes every 15 minutes when keeping warm to maintain texture.
