We all need buttery mashed potatoes in our lives. It is a side commonly paired with steak at the fancy restaurants or lobster. I love digging into these smooth potatoes on any festive season because it just tastes very homely. It is a nice change honestly since I tend to enjoy baked, crispy potatoes on the regular.
The key to great mashed potatoes is chopping the potatoes into small chunks before boiling them. Ensure that with whatever saucepan you’re using, the water covers the potato chunks completely. That way the potatoes get cooked fast and fall on the soggy side. You will need butter, cream, chopped herbs, garlic, black pepper and other seasoning of your choice. I like to add all these to the potatoes when it is still hot. This way, the butter melts with ease and everything is incorporated smoothly.
I highly recommend using yellow potatoes for this recipe. They are just the go-to choice for me because they can be found anywhere but Yukon potatoes are also just as magical in mashed potatoes. I have seen others use red potatoes as well. You can check out my sweet potato mashed potatoes or my twice-baked cheesy jacket potatoes for similar creamy potatoes.
Ingredients
8 yellow or Yukon potatoes, peeled
4 cups water, or more (depending on the size of your saucepan)
1 tablespoon salt to boil potatoes
1/2 cup unsalted butter, cut into chunks
1 tablespoon garlic (minced or garlic powder)
1 teaspoon dried chives
1-2 tablespoons ground black pepper
1/4 cup finely chopped cilantro or parsley
1/2 cup heavy/whipping cream or half-and-half cream
1 tablespoon sour cream
Instructions
- Boil the potatoes in a saucepan and cover with enough water to submerge them. Cover with its lid and boil for 1 hour until they are soft.
- Mash the potatoes immediately with the butter and season with the garlic, chives, black pepper, cilantro/parsley, cream/half-and-half, and sour cream.
- Mash again until it looks smooth. Serve warm.