Ingredients:

  • 3 lbs Russet or Yukon Gold potatoes
  • 1 tbsp fine sea salt
  • 0.5 cup unsalted butter, cubed
  • 0.5 cup heavy cream
  • 0.25 cup sour cream
  • 2 cloves garlic, smashed
  • 0.5 tsp salt
  • 0.25 tsp white pepper

Instructions:

  1. Peel 3 lbs potatoes and cut into uniform 1 inch cubes.
  2. Place cubes in a pot, cover with cold water by an inch, and add 1 tbsp fine sea salt.
  3. Bring to a boil, then reduce to a simmer for 15 minutes until a fork slides in with zero resistance.
  4. While potatoes boil, combine 0.5 cup heavy cream, 0.25 cup sour cream, and 2 smashed garlic cloves in a small pan over low heat.
  5. Pour the potatoes into a colander and let the water run off completely.
  6. Return the empty pot to the warm burner and toss the drained potatoes back in for 1 minute until the surface of the potatoes looks dry and chalky.
  7. Press the hot potatoes through a ricer or use a hand masher.
  8. Remove the garlic cloves from the warm cream and gradually stir the liquid and 0.5 cup cubed butter into the potatoes.
  9. Add 0.5 tsp salt and 0.25 tsp white pepper, folding gently until the butter has completely vanished into velvety ribbons.
  10. Taste and add a pinch more salt if needed, then serve immediately.