Creamiest Mashed Potatoes
6
servings1
hour30
minutesMashed potatoes are a beloved comfort food, although they can be rather time-consuming to make. The process involves peeling and cutting the potatoes before boiling them for around 30 minutes, just to begin the mashing. The recipe I’m about to share is great because you can prepare the mashed potatoes a day or two in advance. This is a great option when you have a busy day but still want mashed potatoes with your meal. You can also prepare them and store them in your crockpot in the fridge overnight, then plug the crockpot in on low a few hours before mealtime. Your family is sure to love these creamy potatoes, and you will too!
What helps make these potatoes the creamiest?
One helpful tip that can make a significant difference in the taste and texture of mashed potatoes is to add them back to the pot on the stove after draining. By mashing them in the pot over low heat, the steam is released, which prevents the potatoes from becoming watery or mealy. Skipping this step can result in less-than-ideal mashed potatoes. However, it’s important to remember that the creamy and delicious taste of mashed potatoes also depends on the use of butter, cream cheese, heavy cream, garlic salt, and seasoning salt.
What kind of potato should I use?
Russet and Yukon Gold potatoes are two different types of potatoes that are perfect for making mashed potatoes. Both of them have high starch content and can be mashed to a nice and fluffy texture. Although Yukon Gold potatoes tend to have a slightly buttery taste, Russet potatoes often produce lighter and fluffier mashed potatoes. You can use either of them or mix them to create a unique flavor.
Ingredients
2 lbs of russet potatoes, peeled and sliced about 1″ thick
1/4 cup of butter plus some extra for topping
4 oz of cream cheese
1/2 cup of heavy cream
1/2 tsp of Lawry’s seasoning salt
1/4 tsp of garlic salt
Directions
- To prepare the potatoes, start by peeling them and cutting them into 1-inch slices. Take a large pot and fill it with water, then bring it to a simmer and add the potatoes. Turn up the heat to bring the water to a boil and let the potatoes cook for about 30 to 35 minutes. To check if they are ready, use a fork to pierce the potatoes. If the fork goes in easily with no resistance, and the potatoes are starting to break apart but still hold their shape, then they are cooked through.
- It’s time to drain the potatoes. To do this, use a large colander. Once the potatoes have been drained, put them back in the pot and place the pot on the stove. Start mashing the potatoes over low heat, allowing all the steam to escape. Once they are mashed, you can add all the other ingredients to the mixture.
- After turning off the stove, add butter, cream cheese, and about 1/2 cup of half-and-half. Mash everything together, then add 1/2 teaspoon of Lawry’s Seasoned Salt and 1/2 teaspoon of black pepper.
- Stir the ingredients thoroughly and transfer the mixture to a baking dish of medium size. Place a few pieces of butter over the top of the potatoes and put the dish into an oven preheated to 350ºF. Bake until the butter melts and the potatoes are heated through. You can also put them in a crock pot on low for 1-2 hours until completely warmed. I usually mix halfway.
Notes
- Leftovers can be stored in an airtight container and reheated in the microwave or in a pan on the stovetop.