Thanksgiving is around the corner, and if you’re in charge of mashed potatoes, this recipe has got you covered! They’re super creamy, really fluffy, and perfectly seasoned. Making them is easy, but a few tips and secrets will take this favorite side dish to the next level.
The Creamiest Mashed Potatoes
Servings 6
Ingredients
- 3 pounds Russet or Yukon Gold Potatoes peeled and cubed
- 4 garlic cloves
- Salt for boiling
- 1/2 cup unsalted butter melted
- 1 1/2 cups heavy cream warmed
- 3 tablespoons cream cheese at room temperature
- 1 1/2 teaspoons salt or to taste
- 1/4 to 1/3 cup grated Parmesan cheese
- Chopped parsley or chives for garnish
Instructions
- Peel the potatoes and cut them into equal pieces, about 1 inch thick.
- Place them in a large pot and cover them with cold water, about 1 inch above the potatoes.
- Add 4 garlic cloves and about 2 teaspoons of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they’re fork-tender, about 15 minutes.
- Drain the water and return the potatoes and garlic to the pot to let any excess water evaporate from the heat. Then, transfer them to a large mixing bowl.
- While the potatoes are still hot, mash them along with the garlic until they’re fluffy using a potato masher, stand mixer, or hand beater.
- Gradually add the melted unsalted butter and mix well.
- Next, pour in the warm heavy cream, add the cream cheese, salt to taste, and grated Parmesan cheese.
- Mix everything together, taste, and adjust the salt according to your preference. If you prefer thicker mashed potatoes, add less heavy cream. For a creamier texture, add more heavy cream.
- Enjoy your mashed potatoes warm!
Notes
- I used about 1 1/2 teaspoons of salt. If you’re using salted butter instead of unsalted butter, use less salt.
- If you cut your potatoes into larger pieces, they may take up to 20 minutes to cook fully. Smaller cubes like mine will cook in about 15 minutes.