You can’t have Thanksgiving without mashed potatoes! These creamy potatoes with garlic infused heavy cream, butter, sour cream, and salt can’t be beat!
I could totally skip the turkey and pile my plate as high as the ceiling with these babies! I might even need two plates…one for mashed potatoes topped with butter and another for mashed potatoes topped with gravy!
Good ole’ fashioned russet potatoes work best for this heavenly recipe. Get the hubby, boyfriend, girlfriend, cousin, aunt, uncle, kids, or whoever is handy to help with the peeling. You’re going to need a lot of these! Once you have the potatoes peeled, dice them into small evenly sized pieces. This way, the potatoes will all cook evenly. The smaller the dice, the faster they will boil.
Boil the potatoes until they are fork tender. Just until you can easily pierce them with a fork.
Drain them, put them back in the pot, cover them, and let them rest for 2-3 minutes. This will allow any moisture to evaporate, leaving you with fluffy potatoes. Remove the lid, add butter and salt and cover them again. Let them rest a few more minutes, long enough for the butter to start melting.
While the potatoes are resting, warm some heavy cream with some whole garlic cloves. This will infuse the cream with a mild garlic flavor. Not too much, just a hint.
Once the butter starts to melt, use a potato masher and begin to mash the potatoes. You can use an electric mixer for smoother potatoes if you like.
Gradually add the garlic infused cream until you reach your desired consistency, then stir in some tangy sour cream.
Mmm! Fluffy, creamy, buttery, garlicky, tangy goodness!
Now that’s Thanksgiving!