The Best Mashed Potatoes
We absolutely love mashed potatoes, but we've always struggled to find a way to make them perfectly creamy, buttery, and delicious. Once we found this recipe, we knew we would never need another mashed potato recipe again!
Equipment
- 1 Large Stockpot
- Stovetop
Ingredients
- 2 ½ lbs Yukon Gold Potatoes
- 2 ½ lbs Russet Potatoes
- 2 Large Cloves Garlic Minced
- Fine Sea Salt
- 6 Tbsp Butter
- 1 C Whole Milk
- 4 oz Cream Cheese Room Temperature
Toppings
- Chopped Fresh Chives
- Freshly-Cracked Black Pepper
Instructions
- Feel free to peel the potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Meanwhile, as the potatoes are boiling, heat the butter, milk, and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
- After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- Using your preferred kind of potato masher, mash the potatoes to your desired consistency.
- Pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
- One final time, taste the potatoes and season with extra Lawry's Seasoned salt if needed.
- Then serve warm, garnished with gravy or any extra toppings that you might like, and enjoy!
Tried this recipe?Let us know how it was!