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Brian Sunter

The Best Mashed Potatoes

Rich, creamy homemade mashed potatoes. Easy to make and always a crowd favorite.

25 minutes cook 20 minutes prep 45 minutes total 10 servings
side potatoes comfort food dinner
Scale
Units

Ingredients

  • 25 pounds potatoes
  • 2 cloves garlic
  • 1 tablespoon fine sea salt
  • 6 tablespoons butter
  • 1 cup whole milk
  • 2 teaspoons fine sea salt
  • 4 ounces cream cheese
  • — whole milk
  • — fine sea salt

Equipment

  • stockpot
  • saucepan
  • potato masher
  • wooden spoon

Instructions

1

Peel the 5 pounds potatoes (half Yukon Gold, half Russet) or leave the skins on.

2

Cut into evenly-sized chunks about 1 inch thick and transfer to a large stockpot filled with cold water.

Boil

3

Ensure water covers the 5 pounds potatoes by about 1 inch.

4

Stir in 2 cloves garlic , minced, and 1 tablespoon fine sea salt .

5

Bring to a boil over high heat, then reduce to medium-high and cook for 10-12 minutes until a knife pierces easily.

6

Drain the water carefully.

Butter Mixture

7

While potatoes boil, heat 6 tablespoons butter , 1 cup whole milk , and 2 teaspoons fine sea salt in a small saucepan or microwave until butter melts.

8

Set aside.

Pan-Dry

9

After draining, return 5 pounds potatoes to the hot stockpot on the burner.

10

Reduce heat to low and gently shake the pot for about 1 minute to evaporate excess moisture.

11

Remove from heat.

Mash

12

Use a potato masher to mash the 5 pounds potatoes to your desired consistency.

Mix

13

Pour half the melted butter mixture over the 5 pounds potatoes and gently fold with a wooden spoon or spatula.

14

Repeat with the remaining butter mixture, then fold in 4 ounces cream cheese at room temperature.

15

Add more warm whole milk if needed to reach your desired consistency.

Season and Serve

16

Taste and adjust seasoning with extra fine sea salt as needed.

17

Serve warm with gravy or your favorite toppings.

View Cooklang Source
recipe.cook 
---
title: The Best Mashed Potatoes
description: "Rich, creamy homemade mashed potatoes. Easy to make and always a crowd favorite."
servings: 10
total time: 45 minutes
prep time: 20 minutes
cook time: 25 minutes
tags: [potatoes, side, comfort food, dinner]
cuisine: American
difficulty: easy
---

Peel the @potatoes{5%pounds} (half Yukon Gold, half Russet) or leave the skins on.

Cut into evenly-sized chunks about 1 inch thick and transfer to a large #stockpot{} filled with cold water.

== Boil ==

Ensure water covers the @potatoes{5%pounds} by about 1 inch.

Stir in @garlic{2%cloves}, minced, and @fine sea salt{1%tablespoon}.

Bring to a boil over high heat, then reduce to medium-high and cook for ~{10-12%minutes} until a knife pierces easily.

Drain the water carefully.

== Butter Mixture ==

While potatoes boil, heat @butter{6%tablespoons}, @whole milk{1%cup}, and @fine sea salt{2%teaspoons} in a small #saucepan{} or microwave until butter melts.

> Do not boil the milk.

Set aside.

== Pan-Dry ==

After draining, return @potatoes{5%pounds} to the hot #stockpot{} on the burner.

Reduce heat to low and gently shake the pot for about ~{1%minute} to evaporate excess moisture.

Remove from heat.

== Mash ==

Use a #potato masher{} to mash the @potatoes{5%pounds} to your desired consistency.

== Mix ==

Pour half the melted butter mixture over the @potatoes{5%pounds} and gently fold with a #wooden spoon{} or spatula.

Repeat with the remaining butter mixture, then fold in @cream cheese{4%ounces} at room temperature.

> Avoid over-mixing to keep potatoes fluffy.

Add more warm @whole milk{} if needed to reach your desired consistency.

== Season and Serve ==

Taste and adjust seasoning with extra @fine sea salt{} as needed.

Serve warm with gravy or your favorite toppings.