Use a potato ricer for the absolute smoothest, fluffiest mashed potatoes—it's worth the investment! Yukon golds are perfect because they're naturally buttery and creamy. Warm the cream before adding so it doesn't cool down the potatoes. These can be made ahead: prepare up to 2 hours before serving and keep warm in a covered bowl set over a pot of barely simmering water.
Ingredients
Method
- Heat the oven to 400°F. Cut the top ¼ inch off the garlic head, drizzle the exposed cloves with olive oil, and wrap tightly in foil.
- Roast 35–40 minutes until the cloves are soft, golden, and caramelized. Cool slightly, then squeeze the cloves from their skins.
- Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon of salt. Bring to a boil, then simmer 15–20 minutes until very tender when pierced with a fork.
- Drain in a colander and let the potatoes steam-dry for 1–2 minutes, which makes them fluffier.
- Return the potatoes to the pot off the heat with the roasted garlic. Press them through a ricer or food mill for the smoothest texture, or use a masher for a more rustic one; a food processor or overmixing will make them gluey.
- Stir in the butter, warm cream, and sour cream if using until smooth and creamy.
- Season generously with salt and white pepper; white pepper keeps the potatoes free of dark specks, though black pepper works too.
- Transfer to a serving bowl, add a pat of butter in a well at the center if you like, and garnish with chopped chives.
Chef's tips
- Roast the garlic up to 3 days ahead and refrigerate the squeezed cloves.
- Start the potatoes in cold salted water so they cook evenly all the way through.
Rather have us cook it?
It's on our menus as Truffle Mashed Potatoes. Our chefs cook this in vacation homes and rentals for dinners, celebrations and retreats.
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