Rich and Creamy Mashed Potatoes
- 12 tbsp butter softened and cubed, salted or unsalted is fine
- 3/4 cup milk whole if possible
- 1/2 cup heavy cream
- 1/4 cup sour cream
- salt and pepper to taste
COOKING MASHED POTATO
- Cook the potatoes whole – optional! This is how chefs do it – because it stops the potatoes from becoming waterlogged so you get a more intense potato flavour. But it does require a bit of a juggling act to peel the potatoes while hot!
- Potato ricer, grinder or masher – I use a potato ricer which is an easy way to make smooth mashed potato. If you don’t have one, just use a handheld masher. Tip: Potato mashers with round holes work the best because they mimic the effect of a potato ricer;
- Double sieve – To achieve a perfectly smooth Paris Mash the way it’s made in restaurants requires a lot of effort. After the first mash using a ricer or grinder, the potato is then pushed through a fine drum sieve.This requires serious effort – both time and strength
- Peel the potatoes and rinse. Cut the potatoes in half or quarters depending on the size.
- Bring the water to a boil and cook just until the potatoes are fork tender, about 15 minutes. Drain the potatoes and return to the hot pot.
- Allow the potatoes to sit in the pot for about 5 minutes so any additional moisture can evaporate.
- Add softened butter to the potatoes and mash until desired consistency is reached.
- Add in the hot milk and cream a little at a time mashing until your desired consistency is achieved. You don't need to use all of the milk or cream.
- Finally, stir in the sour cream and add salt and pepper to taste.
Tips and Tricks for the Best Homemade Mashed Potatoes
- Cut your potatoes into quarters for quicker more even cooking.
- Don’t overcook your potatoes. Remove when they have just reached fork tenderness. Overcooking can cause the potatoes to be waterlogged.
- Return cooked potatoes to the hot pot to allow any extra moisture to evaporate.
- I prefer using a hand potato masher or potato ricer. It’s nearly impossible to use a hand mixer or stand mixer without ending up with gummy mashed potatoes. It just releases too much starch.
- That being said, really avoid over mashing your mashed potatoes. You can do this even if you are mashing by hand.
- You want the potatoes to be mashed to your desired consistency here because once the liquid is added, you’re going to want to avoid too much mashing.
- Cube softened butter before adding to the potatoes. This allows the butter to incorporate quicker with less mashing.
- Heat the milk and cream before mixing into the potatoes. It keeps the potatoes nice and hot and absorbs more easily.
- Slowly add milk and cream to until your desired consistency is reached.
- Taste! Taste! Taste! Before you season, taste test! Add a little salt and pepper and taste again.
- Serve warm with additional butter on top.