The Best Creamy Mashed Potatoes
I LOVE mashed potatoes, and these extra rich and creamy ones are the best ever (in my completely unbiased opinion). Cream cheese, milk, and butter add extra richness and the potatoes are perfectly smooth thanks to the use of a ricer in place of a masher. Pair them with a pot roast, Thanksgiving turkey, pan of cabbage rolls, or whip them up whenever you're craving some really good comfort food.
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Servings: 8
Equipment (Shop on Amazon)
Ingredients
- 4 lbs Yukon Gold potatoes peeled and rinsed
- 1 tbsp salt for boiling
- 8 oz cream cheese
- 6 tbsp salted butter
- ½ cup milk
- ½ tsp salt (See Note 1 below)
- 1 pinch finely ground black pepper
Instructions
- Cut the already peeled and rinsed potatoes into ½" thick slices. Slicing them like this will help them cook more quickly and evenly. Add the slices to a pot and add cold water until the potatoes are covered by about 1 inch. Add 1 tbsp salt to the water.4 lbs Yukon Gold potatoes, 1 tbsp salt
- Bring the potatoes to a full boil on high heat. Once the water is boiling, reduce the heat to medium and cover the pot with the spill stopper lid. (I love this lid! It's linked above.) Cook the potatoes for 20-25 minutes on medium heat, until the potato slices easily break apart.
- Drain the potatoes using a large colander. Allow the potatoes to sit in the colander for about 5 minutes to ensure that they fully drain, which is important because you do NOT want watery, soupy mashed potatoes. You may think they're fully drained right away but they will be quite waterlogged right out of the pot- so let them sit in the colander.Once completely drained, rice the potatoes back into the warm pot. (See Note 2 below)
- Add the cream cheese, milk, and butter to a microwave-safe bowl or large measuring cup. Microwave until the cream cheese and butter are melted enough to combine with a whisk. Add the salt and finely ground black pepper to the cream cheese mixture and whisk until all ingredients are well combined.8 oz cream cheese, 6 tbsp salted butter, ½ cup milk, ½ tsp salt, 1 pinch finely ground black pepper
- Create a well in the middle of the warm potatoes and pour in the cream cheese mixture. Stir until well combined.
- Serve these delicious, creamy mashed potatoes right away. Or, put them back on the stove on low heat to keep them warm until you are ready to eat, making sure to stir them frequently to prevent scorching.
Notes from the Happy To Be Here Kitchen
Note 1. Salt: In my opinion, potatoes need a lot of salt to be tasty- hence the salted water, salted butter, and extra salt in the cream cheese mixture. If you think these potatoes may become a bit too salty for your taste, skip the last 1/2 tsp of salt in the cream cheese mixture. Taste the potatoes when finished and then decide whether you'd like to add more salt or not. Of course, you can also switch out the salted butter for unsalted butter if you prefer.
Note 2. Ricing the Potatoes: I know, I know... the whole "mashing" thing is literally in the name, but I prefer using a ricer for these mashed potatoes. I find that the ricer gives the lightest, smoothest texture to the potatoes.
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