Ingredients
Scale
- 1 cup whole milk
- 5 pounds potatoes (half Yukon Gold, half Russet)
- 2 large cloves garlic, minced
- 6 tablespoons butter
- fine sea salt
- 4 ounces cream cheese, room temperature
- toppings: freshly-cracked black pepper, chopped fresh chives or green onions
Instructions
- Prep your potatoes: Cut the potatoes into 1-inch chunks. You can peel them or leave the skins on depending on your texture preference. I like leaving the skins on the Yukon Golds for a little extra bite and nutrition.
- Boil the potatoes: Place the potatoes in a large stockpot filled with cold water. Add the garlic and a tablespoon of salt to the water. This is key! Starting the potatoes in cold water helps them cook evenly. Bring it to a boil, then reduce the heat and cook for 10-12 minutes, or until the potatoes are tender.
- Drain and dry the potatoes: After boiling, drain the potatoes and return them to the hot pot. Set the pot over low heat for about a minute and gently shake to evaporate any excess water. This keeps your potatoes from becoming watery (trust me, I’ve learned this the hard way).
- Mash and mix: Use your masher, ricer, or food mill to break down the potatoes. Start by folding in half the melted butter mixture and mix gently. Once incorporated, add the rest of the butter and cream cheese. Be gentle here—over-mixing can turn your potatoes into a gluey mess!
- Taste and season: Taste and adjust the seasoning with more salt if needed. Don’t skimp on the seasoning; it’s the difference between good mashed potatoes and mind-blowing ones.
Notes
How to serve: make it look (and taste) fabulous
When it comes to presentation, I love keeping things simple but elegant. Serve the mashed potatoes in a warm dish and top with freshly-cracked black pepper and chopped chives or green onions. For a bit of texture, you can drizzle on some extra melted butter or even a light sprinkle of crispy bacon bits.
Pair it with roasted meats, like turkey or beef, or serve alongside grilled vegetables for a lighter meal. Don’t forget the gravy if you’re feeling traditional—just pour it in a small dish on the side so everyone can drizzle as much or as little as they’d like.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner