Creamy Mashed Potatoes

Ingredients

• 2.5 pounds Yukon gold potatoes (peeled and cut into 1-inch cubes)
• 3/4 to 1 cup heavy cream (plus more to taste)
• 1/3 cup sour cream
• 6 tablespoons unsalted butter
• Garlic powder (to taste)
• Salt and pepper (to taste)

Instructions

1. 1

   In a large pot, bring water to a boil, enough to cover the potatoes. Cook the cubed potatoes in the boiling water for about 20 minutes until fork tender.

2. 2

   Once ready, drain the potatoes and press them through a potato ricer. They should be fluffy and without lumps.

3. 3

   In a microwave safe bowl or in the same pot, melt the butter and heavy cream until warm.

4. 4

   Add the riced potatoes back into the pot, stirring gently with spoon or rubber spatula until smooth and creamy. If needed, add more heavy cream. Season with garlic powder, salt and pepper to taste.

5. 5

   Next, add the sour cream to make them extra creamy, stirring until just combined. Adjust seasoning if needed. Serve immediately.