These slightly tangy, super fluffy mashed potatoes are a treat at any dinner table. Use russet potatoes for the lightest results or swap an equal amount of Yukon Golds and add a bit more cream to make them, well ... creamier.
- 5 pounds russet potatoes
- 1 cup heavy cream
- 6 TB unsalted butter
- 1 cup sour cream 8 ounces container at room temperature
- 1 TB kosher salt
- 2 TB minced fresh chives
Peel potatoes and cut into 2” chunks (larger chunks will absorb less cooking water for fluffier mashed potatoes), immediately placing in a large pot of salted water to avoid browning. When all potatoes are cut, place pot on stovetop, heat on high, bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are fork-tender.
In a separate saucepan heat heavy cream and butter until simmering. Keep warm.
Thoroughly drain potatoes in a large colander, shaking to remove water. Return drained potatoes to hot pan. Mash thoroughly using a potato masher (or for fluffiest results use a ricer or food mill). Whisk in hot cream and butter, sour cream and salt until mixture is smooth. Garnish with chives just before serving.
Note: Potatoes may be made 45 minutes before serving and held at room temperature on the back of the stove. Warm over low heat and whisk lightly (adding more cream as necessary) to fluff before serving. It’s important to keep the cream and butter hot when making mashed potatoes. Whisk them into hot potatoes until just-combined for the fluffiest results.