BEST CREAMY DREAMY MASHED POTATOES RECIPE #dinner #vegetables

BEST CREAMY DREAMY MASHED POTATOES RECIPE #dinner #vegetables

Never have uneven pureed potatoes again! Here, we talk about the Best Creamy Dreamy Mashed Potatoes Recipe and how to make the creamiest pureed potatoes flawless each and every time. These pureed potatoes are sleek, SO delightful and ideal for a group.

This is my reliable strategy for making pureed potatoes, I guarantee, they turn out PERFECT each and every time and they really are the best pureed potatoes formula.

These whipped potatoes are smooth as silk, brimming with garlicky goodness, and obviously, bunches of margarine! Best Mashed Potatoes are extravagant pureed potatoes, since they have some exceptional fixings, yet they likewise have that great enhance we as a whole love. An unquestionable requirement in the ideal pureed potatoes formula. They're likewise extremely simple to twofold or triple to serve a mammoth group, which I love.

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BEST CREAMY DREAMY MASHED POTATOES RECIPE #dinner #vegetables

Ingredients

  • 3 pounds russet or yukon gold potatoes, peeled and cut into large cubes
  • 1 sticks + 2 tbsp unsalted butter, divided
  • 1 head of garlic cloves individually smashed with the back of a knife
  • 3/4 cup warm heavy cream
  • 3/4 cup sour cream
  • 1 teaspoon salt, plus more to taste

Instructions

  1. Melt 1 stick of butter on a low heat in a small saucepan. Continue to keep warm on a low heat until milk solids rise to the top, remove milk solids. Add smashed garlic and cook on low to infuse the garlic, 15 minutes. Remove garlic pieces and keep warm. 
  2. While the butter melts and garlic cooks, add potatoes to a medium pot and fill with water making sure all potatoes are covered, Season liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 20 minutes.
  3. Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT! I like to let them drain for a few minutes in the colander and then blot them with a dry paper towel.
  4. While potatoes are still hot, pass through a ricer and add back to pot. (I rice them into the pot.)
  5. Pour in melted butter, salt, and warm cream. Use a hand held mixer to beat the potatoes until whipped and butter is incorporated, about 2-3 minutes. Do not over mix. Add sour cream and use the mixer on the lowest setting to mix until smooth, another minute or so. (Sour cream does not need to be at room temperature or warm.) DO NOT OVER BEAT. Season to taste with salt and pepper.
  6. Transfer to serving dish. Melt remaining butter and pour over potatoes. Sprinkle with paprika and chopped parsley.

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