Mr. Potato Head's Best Ever Creamy Mashed Potatoes
These rich, buttery mashed potatoes are smooth, creamy, and loaded with flavor. Made with Yukon Gold potatoes, butter, cream, and a touch of garlic, they're the perfect sidekick for Evil Dr. Porkchop Pork Chops.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 tablespoon kosher salt plus more for the cooking water
- 8 tablespoons unsalted butter softened
- 1 cup heavy cream warmed
- 4 ounces cream cheese softened
- 3 cloves garlic minced
- 1/2 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Generously salt the water.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork tender.
- While the potatoes cook, warm the heavy cream in a small saucepan or microwave until heated through.
- Drain the potatoes and return them to the hot pot. Let them sit for 1-2 minutes to allow excess moisture to evaporate.
- Add the butter, cream cheese, garlic, salt, and pepper.
- Mash the potatoes until mostly smooth.
- Slowly pour in the warm heavy cream, continuing to mash until the potatoes reach your desired consistency.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl, top with an extra pat of butter, and garnish with fresh parsley before serving.
Warm dairy is the secret to ultra-creamy mashed potatoes. Adding cold cream can cool the potatoes too quickly and make them less fluffy.