Best Mashed Potatoes (Print Version)
# Ingredients:
01 -
5 pounds of peeled russet potatoes, cut into cubes
02 -
1 cup of half and half, warmed up
03 -
8 ounces of softened and cubed cream cheese
04 -
8 tablespoons of melted salted butter
05 -
2 tablespoons of cold salted butter
06 -
1/2 teaspoon of salt
07 -
Pepper to taste
08 -
Optional: chopped chives for garnish
# Instructions:
01 -
Set your oven to 350°F (175°C) to warm up.
02 -
Chop the peeled potatoes into medium cubes. Rinse them well and let them drain.
03 -
Put the potato pieces in a big pot. Add water so they’re fully covered, and toss in a couple of good pinches of salt. Boil them until they’re soft enough to pierce easily with a fork, about 10-15 minutes. Drain out the water.
04 -
Put the potatoes back in the pot and heat on low for about 3 minutes to let the extra water evaporate.
05 -
In a big bowl or with a stand mixer, start breaking up the potatoes on low. Gradually add the melted butter, some salt, and pepper. Toss in the cream cheese, then slowly pour in the warmed half and half until you get the texture you like. Tweak the salt if needed.
06 -
Coat a 9x13 dish with grease. Spread the mashed potatoes evenly in the dish. Dot the top with the small chunks of cold butter.
07 -
Pop it in the oven and bake for 45 minutes. Serve hot once out of the oven.
# Notes:
01 -
Cutting the potatoes evenly helps them cook at the same rate. Smaller cubes can hold too much water.
02 -
Pour in the half and half little by little so your mix doesn’t turn out too thin. Adjust as you go.
03 -
Don’t over-boil—this can make the potatoes too soft and cause lumps.
04 -
Letting the potatoes steam for a few minutes ensures fluffier results by removing moisture.
05 -
You can prep ahead by getting everything ready but holding off on baking. Keep it in the fridge, and just bake it for a bit longer when you're ready.
06 -
To switch it up, mix in shredded white cheddar (4 ounces) and gouda (4 ounces) with the cream cheese for extra cheesiness.