Related Posts

Directions

1. 1
   Melt 1 stick of butter on a low heat in a small saucepan. Continue to keep warm on a low heat until milk solids rise to the top, remove.
2. 2
   Add smashed garlic and cook on low to infuse the garlic, 15 minutes.
3. 3
   Remove garlic and keep warm.While the butter melts and garlic cooks, add potatoes to a medium pot and fill with water making sure all potatoes are covered, Season liberally with salt. Bring to a boil and reduce to a simmer until potatoes are fork-tender, about 15-20 minutes.
4. 4
   Drain potatoes, making sure to get rid of ALL excess moisture. VERY IMPORTANT!While potatoes are still hot, pass through a ricer and add back to pot.
5. 5
   Pour in melted butter, salt, warm heavy cream and sour cream (sour cream does not need to be at room temperature) and salt. Using a hand held mixer, beat the potatoes on high until all ingredients are incorporated and potatoes are smooth and fluffy, DO NOT OVER BEAT. Season with salt and pepper.
6. 6
   Transfer to serving dish. Melt remaining butter and pour over potatoes.
7. 7
   Sprinkle with paprika and chopped parsley.