5 pounds potatoes (can use combination of potatoes like half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced (optional)
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature, more if you like
best toppings- chopped fresh chives or green onions, freshly-cracked black pepper
Instructions
Cut the potatoes. Feel free to peel your potatoes
or leave the skins on. Then cut them into evenly-
sized chunks, about an inch or so thick, and
transfer them to a large stockpot full of cold
water.
Boil the potatoes. Once all of your potatoes are
cut, be sure that there is enough cold water in
the pan so that the water line sits about 1 inch
above the potatoes. Stir the garlic and 1
tablespoon sea salt into the water. Then turn the
heat to high and cook until the water comes to a
boil. Reduce heat to medium-high (or whatever
temperature is needed to maintain the boil) and
continue cooking for about 10-12 minutes, or until
a knife inserted in the middle of a potato goes in
easily with almost no resistance. Carefully drain
out all of the water.
Prepare your melted butter mixture. Meanwhile, as
the potatoes are boiling, heat the butter, milk
and an additional 2 teaspoons of sea salt together
either in a small saucepan or in the microwave
until the butter is just melted. (You want to
avoid boiling the milk.) Set aside until ready to
use.
Mash the potatoes. Using your preferred kind of
potato masher (I recommend this one in general, or
this one for extra-smooth), mash the potatoes to
your desired consistency. Stir and smash!
Originally Submitted
12/24/2021
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