Description
Get ready for the ultimate creamy mashed potatoes! This delicious side dish is made with creamy butter, garlic n powder, and herbs, giving it an irresistible flavor. Enjoy the perfect balance of creaminess and flavor in every bite. You won’t find a better-mashed potato recipe! I can’t wait for you to try it! You can be sure that you will be making this recipe for all of your future dinner parties and family get-togethers.
Ingredients
For boiling the potatoes
6-QT/ 24 cups of filtered water
1/3 cup of sea salt
1 tablespoon of black pepper
4 cups unsalted or reduced salt chicken broth (Around 2 / 15 oz can)
Mashed potatoes ingredients
5 lbs / around 6 – Russet Potatoes – Cut into 2 inches wedges
8 oz softened cream cheese
1/4 a cup of sour cream (Optional)
1/3 a cup of Half and Half
1/2 a Cup (1 stick) of softened unsalted butter
1 teaspoon of garlic powder
Salt and pepper to taste
Optional step – If you are baking your mashed potatoes
Sprinkle these 2 ingredients on top of your mashed potatoes – adjust the quantity to your liking
1 to 1 1/2 tablespoons of dried parsley
1/2 tablespoon of paprika pepper
Instructions
- Prep your potatoes – Wash, peel, and cut your potatoes into big chunks. Around 2 to 3 inches in size.
- Boil your potatoes – Use a big stainless steel pot to boil your potatoes. The one I use is a 12-Qt pot. First, fill in 6-Qt of water, add your chicken stock, a generous amount of sea salt, and paper. After the water is boiling, add in your potatoes and cook them for 25 minutes.
- Drain your potatoes and add in the remaining ingredients – When your timer is up, drain your potatoes and transfer them to your stand mixer container. Add butter, cream cheese, sour cream, garlic powder, and Half-and-half creamer to your potatoes. Attach the flat paddle and start mixing all the ingredients together at medium speed for 3 to 4 minutes or until you reach a creamy consistency.
- Transfer your mashed potatoes to a baking dish – Take a baking dish, and grease it with butter or cooking spray to prevent your potatoes from sticking. Pour and spread your mashed potatoes evenly into the baking dish.
- To bake or not to bake… This step is up to you – You can definitely serve your mashed potatoes as is. However, if you want to take it up a notch, you can bake it to add another flavor. After putting your mashed potatoes in the baking dish, sprinkle some paprika pepper and dried parsley on the top and bake it at 400F for 15 to 20 minutes or until golden. It is so crispy and I highly recommend you finish your mashed potato this way.
Notes
- Never over-boiled your potatoes – Boiling your potatoes for 20 to 25 minutes is ideal. If you cook your potatoes for too long they will become too soggy and liquefy.
- Pick a high starch level of potatoes – Do not use waxy potatoes such as red skin potatoes or fingerling potatoes.
- Do not be afraid of salt – Cooking your potatoes in salting water is just like how we cook our pasta in salted water. It is a pre-seasoning process and adds additional flavor to the tasteless starch.
- Watch the liquid – When you add half and half, follow the amount I listed in the recipe and you can add extra half and half accordingly. There is one time I added ½ a cup instead of ⅓ and my mashed potatoes turned into mashed potato soup. So just watch out.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Side Dish
Keywords: Creamy mashed potatoes, holiday side dish, side dish, Thanksgiving cuisine
