These are the ultimate mashed potatoes.
These potatoes are incredibly delicious, but definitely should be reserved for a special occasion. They are far from “healthy,” but so so worth it. Just so worth it.
Speaking of healthy, there is certainly a healthy amount of butter and heavy cream in these potatoes. Yeah, that’s why they’re so good. They also have that perfect, creamy texture. Pressing the potatoes through a ricer, rather than mashing them by hand makes a world of a difference.
The roasted garlic adds sweetness and even more flavor, and the acidity of the sour cream really helps cut through all that richness. These restaurant-worthy potatoes, certainly deserve a spot on a your Sunday dinner table.
- 1 head garlic, top trimmed to expose the cloves
- 2lb yukon gold or russet potatoes, peeled and cut into 1-inch chunks
- ¾ C heavy cream, warmed
- 1 stick cold butter, cut into cubes
- ½ C sour cream or crème fraiche
- Kosher salt and fresh cracked black or white pepper
- Preheat oven to 400°F. Place the head of garlic on a piece of foil, drizzle with oil, season with salt and wrap in the foil. Roast in the oven for 25-30 minutes or until tender. Press through a ricer or food mill while warm, and set aside.
- Add potatoes to a large pot of cool water and season generously with salt. Cover and bring to a boil. Uncover and cook an additional 5-10 minutes or until very tender. Drain and press through ricer or food mill while warm.
- Add the potatoes back to the pot along with the garlic. Over low heat, stir in the warm cream. Stir in the butter and sour cream until fully incorporated. Season with salt and pepper to taste. Enjoy.