5poundswhite potatoes, peeled and diced into half inch pieces
salt and pepper to taste
Cook the potatoes
Fill a large stock pot three-quarters full of water and generously salt the water. Place on the stove over high heat and bring to a boil.
When the water is boiling, carefully add the potatoes and whole garlic cloves.
Cook potatoes 10-15 minutes. Potatoes are done when they break apart easily when pierced with a fork.
Drain potatoes in a colander and then mash immediately.
Cut butter into pieces and place in the bottom of a large bowl (or your stock pot).
Warm up heavy cream on the stove or in the microwave.
Dump hot potatoes (and garlic cloves) on top of the butter and start mashing with a potato masher. When the potatoes are smooth, mix in the sour cream and heavy cream. Be careful to not over mix which can make mashed potatoes starchy or gluey.
Season potatoes with sea salt and pepper to taste and serve.
Mashed potatoes done early? No problem. Keep them in a warm oven until ready to serve.
Got lumps? So what! They'll know you made them from scratch!
Want to make your potatoes smoother? I love this ricer from OXO. You may need to reheat your potatoes because this method take longer.