Ultra-Creamy Mashed Potatoes
The secret ingredient chefs love? Cream cheese.
It makes mashed potatoes rich, silky, and extra creamy without becoming watery.
Ingredients
2 lbs (900 g) Yukon Gold or russet potatoes
4 oz (115 g) cream cheese, softened
4 tbsp butter
1/2 cup warm heavy cream or half-and-half
3 cloves garlic, minced (optional)
Salt, to taste
Black pepper, to taste
Chopped chives or parsley for garnish
Instructions
Peel and cube the potatoes.
Place in a large pot and cover with salted water.
Bring to a boil and cook 15–20 minutes until fork-tender.
Drain well and let them sit 1 minute so excess moisture evaporates.
Mash the potatoes while hot.
Stir in butter and cream cheese until smooth.
Slowly add warm cream until fluffy and creamy.
Season with salt and pepper.
Garnish with chives or parsley and serve warm.
Chef Tips
Use Yukon Gold potatoes for the creamiest texture.
Warm the cream before adding so the potatoes stay fluffy.
Don’t overmix or the potatoes can become gluey.
For even more flavor, roast the garlic before mixing it in.
Optional Add-Ins
Shredded cheddar
Sour cream
Parmesan
Crispy bacon bits
