Mashed Potatoes
Creamy, buttery, and delicious! This is the best, creamiest velvety and smooth mashed potato recipe ever. These potatoes will literally melt in your mouth. The best part? They are so easy to make, in under 30 minutes.
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.
Notes
You can make this up to 3 days ahead. We recommend leaving out the butter and storing in an airtight container in the refrigerator. When ready, reheat on the stove or in the microwave. Add the butter and serve.
Tried this recipe?Let us know how it was!