Description
Indulge in the ultimate comfort food with these homemade mashed potatoes that boast a rich, creamy texture and are bursting with flavor. Simple to prepare and a guaranteed hit at any gathering. For smaller occasions, the recipe can easily be halved.
Ingredients
Scale
- 5 pounds of potatoes (a mix of Yukon Gold and Russet)
- 2 large garlic cloves, minced
- Fine sea salt to taste
- 6 tablespoons of unsalted butter
- 1 cup of whole milk
- 4 ounces of cream cheese, softened
- Optional garnishes: freshly chopped chives or green onions, cracked black pepper
Instructions
- Prepare the Potatoes: You can choose to peel the potatoes or keep the skins on for added texture. Cut them into uniform chunks, roughly an inch thick, and place them in a large pot of cold water.
- Cook the Potatoes: Make sure the potatoes are submerged with about an inch of water above them. Add the minced garlic and a tablespoon of sea salt to the water. Bring to a boil over high heat, then lower to medium-high and cook for 10-12 minutes, or until a knife slides through a potato chunk with ease. Drain thoroughly.
- Melted Butter Mixture: While the potatoes cook, combine the butter, milk, and an extra 2 teaspoons of sea salt in a saucepan or microwave, heating just until the butter melts. Be careful not to boil the milk. Keep this mixture warm.
- Dry the Potatoes: Return the drained potatoes to the pot on the turned-off burner. Shake the pot gently for about a minute to evaporate any remaining moisture.
- Mash the Potatoes: Mash the potatoes to your preferred consistency with a masher.
- Combine: Gradually add the melted butter mixture to the potatoes, stirring with a wooden spoon or spatula until fully absorbed. Follow with the cream cheese, mixing until just incorporated. Add more milk if needed for desired creaminess.
- Season: Give the mashed potatoes a final taste and adjust the salt as necessary.
- Serve: Dish out the mashed potatoes while hot, topped with your choice of garnishes, and savor the deliciousness!
Enjoy your meal preparation! 🥔🍴
Notes
- Potato Selection: The combination of Yukon Gold and Russet potatoes gives a nice balance of flavor and texture. Yukon Golds are buttery and creamy, while Russets are starchy and fluffy.
- Skin On or Off: Leaving the skin on the potatoes can add texture and nutrients. However, peeling them will result in a smoother mash.
- Mashing Tips: For a chunkier texture, use a hand masher. For creamier potatoes, use a potato ricer or food mill.
- Flavor Variations: Feel free to infuse the milk with herbs like rosemary or thyme for added flavor, or add roasted garlic instead of minced for a deeper garlic taste.
- Make-Ahead: These mashed potatoes can be made ahead of time and reheated in the oven or on the stove. Just add a little extra milk or butter when reheating to keep them creamy.
- Storing: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Mashed potatoes can be frozen for up to 1 month. Thaw in the refrigerator and reheat, adding more milk or butter if necessary.
Feel free to add any personal touches or additional advice you’ve found helpful in your own cooking experiences! 📝🥔