The Best Mashed Potatoes Recipe

Discover the perfect mashed potatoes recipe made with Yukon Gold and Russet potatoes, creamy butter, and a touch of garlic for rich flavor. Perfect for holiday dinners, family meals, or any special occasion, these mashed potatoes are smooth, fluffy, and loaded with classic, comforting taste. Learn how to make this easy side dish with tips for the best texture and flavor every time.

Ingredients:

• 5 pounds potatoes (half Yukon Gold, half Russet)
• 2 large garlic cloves, minced
• 1 tablespoon + 2 teaspoons fine sea salt (divided)
• 6 tablespoons butter
• 1 cup whole milk
• 4 ounces cream cheese, softened
• Optional toppings: chopped fresh chives or green onions, freshly-cracked black pepper

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Instructions:

1. Prepare the Potatoes:
   Decide whether to peel the potatoes or leave the skins on for added texture. Cut them into evenly-sized chunks, about 1 inch thick, and place them in a large stockpot filled with cold water.
2. Boil the Potatoes:
   Ensure the water covers the potatoes by about 1 inch. Add garlic and 1 tablespoon of sea salt to the water. Turn the heat to high and bring to a boil. Reduce heat to maintain a steady boil and cook for 10-12 minutes, or until a knife slides easily into a potato. Drain thoroughly.
3. Prepare the Butter Mixture:
   While the potatoes are boiling, melt the butter with milk and the remaining 2 teaspoons of sea salt in a small saucepan or microwave-safe bowl. Heat just until the butter melts—do not boil. Set aside.
4. Dry the Potatoes:
   Return the drained potatoes to the hot stockpot. Place the pot back on the burner over low heat. Gently shake the pot for about 1 minute to evaporate excess moisture. Remove from heat.
5. Mash the Potatoes:
   Use your preferred potato masher or ricer to mash the potatoes to your desired consistency.
6. Incorporate the Ingredients:
   Gradually pour half the melted butter mixture into the mashed potatoes, folding gently to combine. Repeat with the remaining butter mixture. Then fold in the softened cream cheese until just incorporated. If needed, add more warm milk to reach your preferred consistency. Avoid over-mixing.
7. Taste and Adjust Seasoning:
   Taste the mashed potatoes and add more salt, if needed.
8. Serve:
   Serve warm, garnished with optional toppings like chives, green onions, or freshly-cracked black pepper.

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Why You’ll Love This Recipe

• Creamy and Fluffy Texture: A perfect blend of Yukon Gold and Russet potatoes delivers an ideal balance of creaminess and fluffiness.
• Rich and Flavorful: The addition of garlic, butter, milk, and cream cheese enhances the depth of flavor.
• Simple to Make: Straightforward instructions make this recipe foolproof, even for beginners.

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Tips

• Avoid Over-Mixing: Overworking the potatoes can lead to a gluey texture. Fold ingredients in gently.
• Use Warm Ingredients: Ensure the milk and butter mixture is warm to help create a smooth texture.
• Season Gradually: Taste as you go to avoid over-salting.

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Variations and Substitutions

• Substitute cream cheese with sour cream or Greek yogurt for a tangy twist.
• Use heavy cream instead of milk for extra richness.
• Add roasted garlic for a deeper, caramelized garlic flavor.
• Mix in grated Parmesan or cheddar cheese for a cheesy version.

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FAQs

1. Can I make these ahead of time?
   Yes, store in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of milk.
2. Can I freeze mashed potatoes?
   Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
3. How do I fix gluey mashed potatoes?
   Unfortunately, gluey potatoes cannot be fixed. However, you can mix them with cream to make a potato soup.

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Serving and Suggestions

• Serve alongside roasted meats, turkey, or gravy for a classic pairing.
• Pair with vegetables like steamed green beans or roasted carrots for a balanced meal.
• Top with crispy bacon bits or caramelized onions for extra flavor.