Creamy Mashed Potatoes
Creamy Mashed potatoes all done in ONE pot ! Hassle free, they are absolutely a must try! Hearty, creamy, fluffy buttery goodness!
Servings: 8 peopple
Ingredients
- 8 large russet potatoes peeled
- 1 cup heavy cream or whole milk
- ½ stick butter
- 4 ounces cream cheese
- salt to taste
Instructions
- Peel the potatoes and cut them in half. Then, place them in a large pot filled with salted water.
- Place the pot over high heat and bring the water to a boil. Cover the pan, and then reduce the heat to medium.
- Cook the potatoes until they are fork-tender, about 20-25 minutes.
- Drain the potatoes, then place them back into the empty pot and mash well.
- Add in the softened butter, heavy cream or milk, cream cheese, salt and black pepper over medium-low heat as you continue mashing until whipped. Turn heat off.
- Taste and adjust the salt to your liking. If the mash is not as creamy, add 1/4 cup more heavy cream and mash over low heat until creamy. Serve warm.
Notes
Check out these tips.
#1: You can never go wrong with a mashed potato recipe. But here are some tips to perfect your meal.
#2: For ultimate taste, it is better to use a hand masher for the creamiest potatoes. If you use a food processor or a stand mixer, it will break down the starches and the texture will not be the same.
#3: Heat the dairy you use in a saucepan or in the microwave before adding them to the potatoes. It will keep the potatoes hot and allow them to absorb better.
#4: Add the heavy cream or whole milk a little at a time and mix till you get a perfect consistency. If the mash is not as creamy, add 1/4 cup heavy cream or more and mash over low heat until creamy.
#5: If the potatoes are large, you can cut them into quarters before boiling them. Large potatoes may cook unevenly. To know if they are ready, just poke one with a fork or a knife. It is cooked when it gets a tender texture.