Ultra creamy and smooth with no lumps, this Best Mashed Potatoes recipe is the ultimate guide to homemade restaurant-quality mashed potatoes made the easy way!
Add the peeled and cut potatoes to a large pot and add water just until the potatoes are covered.
Add the sea salt and whole garlic cloves and bring to a boil over high heat.
Once the water begins to boil, reduce the heat to medium-high so the water reaches a simmer. Continue simmering until the potatoes are fork-tender (about 15-20 minutes).
Right before the potatoes are finished cooking, add the butter and the half and half to a microwave-safe bowl and microwave on 50% power until the mixture is warm and the butter is melted.
Drain the potatoes in a colander and rice the potatoes with a potato ricer, adding them back into the pot after you push them through the potato ricer (the pot should be off the heat). If you don't have a potato ricer, use a potato masher and mash gently, just until smooth.
Add the warm butter and cream mixture to the pot with the potatoes, along with the sea salt and pepper. Stir just until everything is combined
Serve immediately while hot. Add a little bit of butter on top with some freshly cracked pepper for serving (and more salt, if desired).
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Notes
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until heated through.
Freezer Instructions
Freeze leftovers in an airtight container in the freezer for up to 3 months. Thaw at room temperature and reheat in the microwave until heated through.
Make Ahead Instructions
Because of the nature of this dish and the importance of serving it when fresh, we don't recommend making it ahead of time. However, if you must make it ahead of time a great way to keep them warm is in the CrockPot or slow cooker on the "Keep Warm" setting. This is a great trick for holiday meals or when you're hosting a big crowd for dinner.