Ingredients
Scale
- 2½ lbs Russet potatoes (about 5–6 potatoes)
- 1 teaspoon kosher salt
- 3 tablespoons salted butter
- 4 oz cream cheese
- 1 cup whole milk
- kosher salt & black pepper to taste
Instructions
- Peel and cut your potatoes: Start by peeling your potatoes and cutting them into 1-inch chunks. The smaller pieces ensure quicker, more even cooking. I’ve learned the hard way that large chunks take forever to cook and don’t mash as well.
- Boil the potatoes: Place the potato chunks in a large pot, cover them with cold water, and add a teaspoon of salt. Bring it to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20-25 minutes. The potatoes should be fork-tender—meaning a fork easily slides through them without resistance.
- Warm the dairy: While the potatoes are cooking, place the butter, cream cheese, and milk in a microwave-safe dish and heat for about 45 seconds. Warming these ingredients helps them incorporate more smoothly into the hot potatoes. I once skipped this step and ended up with tiny unmelted chunks of butter—lesson learned!
- Mash ‘em up: Drain the potatoes and transfer them to a large mixing bowl. Pour in the warmed butter, cream cheese, and milk mixture. Use your potato masher or hand mixer to mash to your desired consistency. I tend to go for a smooth mash with just a bit of texture, but you can go full-on creamy or rustic with a few more lumps—it’s totally up to you.
- Season to taste: Don’t forget to taste and adjust the seasoning. I typically end up adding about a teaspoon more of kosher salt and a few generous cracks of black pepper. The potatoes can take more salt than you think, especially since they’ll mellow out as they sit.
Notes
Serving suggestions: Making them look as good as they taste
Now, for the fun part—serving! I like to spoon these mashed potatoes into a large serving bowl, then add a pat of butter on top so it melts and glistens. A sprinkle of fresh chives or parsley adds a pop of color. If you want to go the extra mile, you can even dust the top with a little smoked paprika for a subtle hint of spice and beautiful color contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner