Best Mashed Potatoes
These buttery smooth BEST mashed potatoes are our go-to potato side dish for every dinner and holiday get-together. They're my FAVORITE!!
Servings: 10
Ingredients
- 5 pounds russet potatoes, peeled and cut into cubes
- 4 ounces cream cheese
- ½ cup salted butter, softened
- ½ cup heavy cream
- 1½ teaspoons garlic salt with parsley flakes
- salt and pepper, to taste
Instructions
- Place cut potatoes into a large pot and add enough water to cover. Bring water to a boil, then lower the heat and simmer for 20–25 minutes, or until potatoes are fork-tender. Drain the water.
- Transfer potatoes to a large bowl and add cream cheese, butter, cream, and garlic salt.
- Use a potato masher to mash potatoes and combine ingredients until they are the consistency you prefer.
- Season with more salt and pepper, if desired.
Video
Notes
Best kind of potatoes for mashed potatoes. Use potatoes with higher starches: Russet Potatoes or Yukon Gold Potatoes. They make for the fluffiest, and smoothest mashed potatoes. They absorb flavoring more easily than other varieties.
Make ahead of time. Here is an easy trick to keep your potatoes warm until ready to serve: Butter your slow cooker and add a few tablespoons of whipping cream to it. Set the slow cooker to low and transfer potatoes to it to keep warm for up to 4 hours. Stir before serving.
Nutrition
Serving: 1cup | Calories: 341kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 472mg | Potassium: 975mg | Fiber: 3g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 2mg