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Ingredients
- 4 pounds small Yukon Gold potatoes, skins on and left whole
- 1 tablespoon kosher salt, plus more to taste
- 4 tablespoons unsalted butter, at room temperature
- 1 3/4 cups half-and-half, warmed
- 1/2 cup sour cream, at room temperature
- 3 tablespoons Williams-Sonoma roasted garlic paste
- freshly ground white pepper, to taste
Details
Servings 10
Adapted from williams-sonoma.com
Preparation
Step 1
Put the potatoes in a large pot and add water to cover the potatoes by 2 inches. Generously salt the water and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well in a colander.
Set a potato ricer over a large bowl and pass the potatoes through in batches. Add the butter, 1 1/4 cups of the half-and-half and the sour cream and stir until smooth, adding more half-and-half until the desired consistency is reached. Stir in the garlic paste, the 1 tablespoon salt and pepper to taste. Transfer to a warmed serving bowl and serve immediately.
*Note:* Potatoes boiled whole in their skins absorb less water and produce lighter, fluffier mashed potatoes.
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