Perfect Mashed Potatoes
Perfect Mashed Potatoes are buttery, creamy and versatile! Smooth, rustic, garlic, or just butter, everyone will love them! Make them ahead, too!
Equipment
- 4 Quart or larger Dutch oven or stock pot
- Potato masher
- Potato Ricer optional
Ingredients
- 5 lbs. Yukon Gold potatoes or russet potatoes,
- 2 sticks butter
- 8 ounces cream cheese,
- 2 teaspoons salt
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder (OPTIONAL)
Instructions
- Peel potatoes; cut into one inch pieces.
- Add potatoes to 4 quart Dutch oven or stock pot.
- Add cold water to cover by potatoes by one inch.
- Bring water to a boil; lower temperature and simmer on medium until fork tender.
- While potatoes are boiling, cut butter into pats. Cube the cream cheese into 1" pieces. Set aside.
- Drain potatoes and return to same pot.
- Add butter and cream cheese to hot potatoes. Sprinkle with salt, pepper, and garlic powder, if using.
- Mash to desired smoothness. Or use a potato ricer for perfectly smooth potatoes. Serve hot! Enjoy!
