Fluffy Mashed Potatoes
These mashed potatoes are smooth and fluffy and packed full of flavor. They’re super easy to make and even offer a make-ahead option!
Ingredients
- 4 lbs mix of Yukon Gold & Russet Potatoes you can use only one type if you prefer or if you only have one type on hand
- 4 garlic cloves
- 4 oz. softened cream cheese or you can use 3/4 cup sour cream instead if you prefer
- 1/2 cup softened butter 1 stick
- 1/2 cup heavy whipping cream
- 1/4 cup milk preferably whole milk but you can use 2% if you only have that on hand
- 1 tsp salt
- 1/4 tsp pepper or to taste
Instructions
- Rinse, scrub, and peel your potatoes. Cut into one inch cubes.
- Peel four cloves of garlic.
- Place your potatoes and garlic cloves in a pot of cold, salted water.
- Place on stove and boil til fork tender.
- When done, drain water and return to stove.
- Turn heat to low and give potatoes a few stirs to release any excess moisture.
- Turn off stovetop and remove from stove.
- Next, using a potato ricer, place your potatoes/garlic in the ricer and press potatoes into a large bowl. The ricer will press the potatoes into smaller pieces which allows a fluffier mashed potato. If you prefer a chunkier mashed potato or don’t have a potato ricer feel free to use a potato masher.
- Add the softened butter, heavy whipping cream, milk, salt, pepper, and either the sour cream or cream cheese to the potatoes.
- Thoroughly combine all of the ingredients into the potatoes using a rubber spatula until nice and smooth and fluffy.
- Transfer to a serving dish and enjoy!
If doing make-ahead mashed potatoes:
- Transfer to a baking dish (that has been sprayed with cooking spray) and store in the refrigerator covered for up to two days. When ready to eat, remove from fridge and remove cover. Scatter a few pats of butter evenly on top of the potatoes and bake uncovered in a 350° oven for 30 minutes. Enjoy!