Not Your Mom's Mashed Potatoes

These mashed potatoes are rich and creamy and made with a secret ingredient that is going to make your next dinner extra special!

Course Side Dish

Cuisine American

Keyword best mashed potatoes, creamy mashed potatoes, easy mashed potatoes, mashed ptoatoes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 384kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

5 pounds Potatoes
3/4 cup Milk you will use ¾ - 1/ 1/4 cups milk depending on how dry your potatoes are. Just add a little at a time until you reach the consistency you like.
3/4 cup Butter
8 ounces Cream Cheese
3 tablespoons Kosher salt

Instructions

Wash and peel the potatoes then cut them into 1-2 inch pieces.
Put the potatoes in a large pot and fill the pot with enough water to cover the potatoes. Add 2 tablespoons of salt to the pot.
Cover and place the pot on the stove over high heat. Bring the potatoes to a boil and let them cook for 15-20 minutes or until the easily break apart with a fork.
Drain the water from the potatoes and then place them back in the pot.
Add the butter and cream cheese and use a potato masher or a hand mixer to begin mashing the potatoes. Slowly add the milk 1/4 cup at a time until you reach the consistency you want.
Add the salt a teaspoon at a time until you reached your desired level of saltiness.

Video

Notes

Note: You can make these a day ahead and then on the morning of your dinner place them in a slow cooker with a little milk and stir them around. Turn the slow cooker to low and let them heat up, stirring every 30 minutes until they are warmed through, then turning down to warm and leaving them until you are ready to eat. If they begin to dry out just add more milk but go slow so you don't lose the consistency you want.

Nutrition