I would say “The Creamiest” but that invites arguments and I don’t want to do that!
- 2 1/2 lbs russet potatoes, peeled and cut into 2-inch pieces
- 2 lbs Yukon gold potatoes, peeled and cut into 2-inch pieces
- 1 1/2 C heavy cream
- 1/2 C + 1 tbsp salted butter, divided
- 1/4 C sour cream
- 10 garlic cloves, smashed
- 1 tsp whole black peppercorns
- 2 1/2 tsp kosher salt, to taste
- water, for boiling
- Place a large stockpot over high heat and add your potatoes, peppercorns, and three of the garlic cloves. Add just enough water to cover by a couple of inches, then add in two teaspoons of salt. Bring everything to a boil, then reduce the heat to medium-low and continue to simmer until the potatoes are fork-tender, about 13-15 minutes.
- While you’re waiting for the potatoes to come to a boil place a small saucepan over medium-high heat and add one tablespoons of butter. Once the butter has melted stir in the remaining garlic cloves. Let cook together for one minute, then stir in the cream and remaining kosher salt and peppercorns. Bring to a low boil, then reduce the heat to medium and simmer for 12-15 minutes, stirring occasionally. After this, pour the liquid through a fine-mesh sieve to strain out the aromatics, and return to the pot to keep warm over very low heat.
- When the potatoes are fork-tender pour them into a colander and drain well. The pot you cooked them in should still be hot – add the remaining butter to it. Next, working in small batches, add a few chunks of potato to a ricer and push them through, directly back into the pot along with the remaining butter.
- Next, use a silicone spatula or wooden spoon to stir in the sour cream until it’s completely incorporated. Then gradually stir in the cream, being as gentle or heavy-handed as you like. I normally beat the crap out of them at this stage! Taste and adjust for salt, as needed. Serve hot. Dassit!
- Don’t have a potato ricer? Read the post above the recipe for help!
- Prep Time: 15
- Cook Time: 30