Mashed Potatoes, a timeless and beloved side dish, transforms humble spuds into a creamy and comforting delight. Potatoes are boiled until tender, then mashed and whipped to velvety perfection. Butter and milk are often added to achieve a lush and smooth consistency, creating a canvas for endless variations. Seasoned with salt and pepper, these mashed potatoes become a versatile accompaniment to a wide array of dishes. Whether served as a cozy side or the comforting base for savory gravies, Mashed Potatoes are a culinary classic that embodies the essence of homey indulgence and culinary simplicity.
Creamy, buttery, and delicious! This is the best, creamiest velvety and smooth mashed potato recipe ever.
Mashed Potatoes
Equipment
- Large pot
- Potato masher
- Hand mixer
Ingredients
- 3 pounds yukon gold or russet potatoes (approximately 4-5large potatoes) peeled and cut into 1 inch pieces
- 3/4 cup unsalted butter cut into 1-inch pieces
- 1/4 cup cream cheese
- 3/4 cup half and half cream
- 1 tsp salt
- 1/4 tsp ground black pepper
- fresh parsley finely chopped (optional, for garnish)
Instructions
- Place potatoes in a large pot and cover with salted water to cover potatoes by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
- Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.
- Add in the butter and cream cheese and use an electric hand mixer to mix until melted and incorporated into the potatoes.
- Slowly add in the cream and continue to whisk with the electric mixer. Add salt and pepper.
- Remove from heat and transfer to a serving dish, garnish with parsley, extra butter and serve warm.