Easy Creamy Mashed Potatoes- Basic Recipe To Follow
Creamy, buttery, and full of flavor, this easy mashed potatoes recipe combines Yukon Gold and russet potatoes for the perfect texture. Infused with garlic and thyme, these mashed potatoes are ideal for holidays or weeknight dinners. It's smooth, rich, and ready in 30 minutes.
Servings: 8
Ingredients
- 2 lbs medium Yukon Gold potatoes scrubbed and rinsed
- 2 lbs russet potatoes washed and rinsed
- 2 cups half and half
- 1/4 cup sour cream
- 2 1/2 sticks of unsalted butter 1/2 stick butter reserved
- 5 large cloves of garlic run through a garlic press
- 5 sprigs of fresh thyme
- Add freshly cracked black peppercorns to taste.
- Add sea salt or Kosher salt to taste.
Instructions
- Wash, scrub, and quarter the potatoes.
- Place potatoes into a large stockpot and fill with water until the potatoes are just covered.
- Add a tablespoon of salt and place the stockpot over medium-high heat. Boil the potatoes for 12-15 minutes, until fork-tender.
- While the potatoes are boiling, place a small skillet over low heat, add the 1/2 stick of unsalted butter, the pressed garlic, and sprigs of fresh thyme. Keep the butter warm and let the garlic and thyme infuse it with lots of savory flavor.
- Using a colander, drain the potatoes, return them to the pot, and mash them, or run them through a potato ricer for smoother, lump-free potatoes.
- Add half-and-half, sour cream, and two sticks of butter, and use a potato masher to mix all the ingredients; continue mashing until the potatoes are smooth. Remove the fresh thyme from the melted butter and discard it.
- Add the remaining butter to the potatoes and continue to mash. Season the mashed potatoes with freshly cracked black peppercorns and salt to taste.
- Optional Garnish: a sprinkle of thyme leaves, chives or a pat of butter on top before serving.
- Serve.