Recipe Background
Mashed potatoes? Old news! This year, it's time to amp up the flavor game with Mum's Best Whipped Potatoes! Mum really does make the best potatoes, and you can taste the difference! These potatoes are extra creamy and smooth, with plenty of butter for that wonderful richness all great potato dishes need! Luxurious and comforting, Mum's Best Whipped Potatoes are a marvel your holiday table needs!
Mashed potatoes? Old news! This year, it's time to amp up the flavor game with Mum's Best Whipped Potatoes! Mum really does make the best potatoes, and you can taste the difference! These potatoes are extra creamy and smooth, with plenty of butter for that wonderful richness all great potato dishes need! Luxurious and comforting, Mum's Best Whipped Potatoes are a marvel your holiday table needs!
Ingredients
- 3 pounds russet potatoes washed and peeled, chopped into 2-inch chunks
- cold water to taste
- kosher salt to taste
- 1 1/4 cups heavy cream
- 5 tablespoons unsalted butter room temperature, plus more, to taste, melted, for serving
- 4 cloves garlic peeled and whole
- 3 tablespoons crème fraîche or sour cream
- freshly ground black pepper to taste
- fresh chives optional, to taste, minced, for topping
Directions
- In a Dutch oven or a medium pot over medium-high heat, add the potatoes, enough of the water to just cover them, and a generous amount of the salt and stir to combine.
- Bring the water to a boil and cook until the potatoes are very tender, about 18-20 minutes.
- Drain the potatoes in a colander and allow them to sit for 3-5 minutes.
- In a small saucepan over medium-low heat, add the heavy cream and 5 tablespoons of the room temperature butter and cook gently until the butter has melted.
- On a cutting board, smash the garlic cloves.
- Add the smashed garlic cloves to the cream mixture and allow it to steep until the garlic flavor infuses the cream mixture, about 10 minutes.
- In a large bowl and working in batches, use a potato ricer to rice the potatoes.
- Add the riced potatoes to the Dutch oven used to cook them.
- Remove and discard the garlic cloves, then add the heavy cream mixture, the salt, and the crème fraîche to the riced potatoes and mix until just fully combined. Do not overmix.
- Taste the potato mixture for seasoning and add more of the salt and more of the black pepper, as needed.
- Top the potatoes with the extra melted butter and the chives and serve.
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