The Very Best Mashed Potatoes
The Very Best Mashed Potatoes from a chef’s kitchen.
- Yield: 4-5
Ingredients
- 5 large Yukon gold potatoes, *optional peeled
- 6–7 tablespoon butter, unsalted
- 1/4 cup milk
- 1/4 cup cream (plus additional if needed)
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 ounces cream cheese
Instructions
- Place the potatoes in a deep pot and cover with cold water. You want the potatoes to be covered with 1-2” of water. Place the pot over medium heat. Bring to a boil and add 1/2 teaspoon salt.
- Cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance. Drain the potatoes in a large colander. Place in a large bowl and add the cream cheese.
- Add the butter, milk, and cream to the now-empty potato pot and heat up til the butter is melted and the mixture is warmed. Pour the mixture over the potatoes and cream cheese. Mash the potatoes until they are creamy. If they appear a bit thick add in a few tablespoons of cream until desired consistency.
- Add in the salt and pepper and mix.; tasting for seasoning. Garnish with a pat of butter on top.