Creamy Mashed Potatoes
There are so many ways to make homemade mashed potatoes – you like ’em creamy, or thick… with fresh flavors or any variety of gravy? Skin on or peeled?
I like my mashed potatoes just about every way you can make them. I love mashed potatoes. Here is my take on Chef John’s Perfect Mashed Potatoes, with extra creamy, lightly cheesy flavor with a dash of fresh herbs.
Ingredients:
- 2 lb russet potatoes, peeled and sliced lengthwise (about 6 medium-large potatoes)
- 1/2 c. butter
- 1/2 c. milk (more, if desired)
- 1/2 c. cream cheese
- 2 garlic cloves
- 1/4 c. sour cream
- 2-3 Tbsp chopped, fresh parsley
- 1/2 c. Parmesan cheese (optional – more, if desired)
You can make these ahead of time, and then reheat in the oven at 350 for 25 minutes.
Tools
You need your potato peeler, and potato masher of your choice. I use a potato ricer by OXO. It perfectly grates the potato into a creamy mash with little effort.
You might choose to get your electric hand mixer out, too.
If you don’t like big pieces of garlic, you might want to grab your garlic press, too. I don’t have one, but I should get one.
Instructions:
- Peel & slice the potatoes lengthwise, making sure pieces are evenly sized (quarter the larger pieces). Place the potatoes in a large pot & cover with water; add salt as desired.
- Bring to a boil, reduce heat and simmer on low 25 minutes. Drain and return the potatoes to the pot to cook some of the moisture out of them.
- Mash the potatoes (in batches if you need to) until smooth and fluffy, then add remaining ingredients. Stir well to combine, using a whisk or electric mixer.
It is better to cut your potatoes into large, evenly sized pieces than boil them whole. This way they cook evenly and consistently.
Creamy Mashed Potatoes
Equipment
- potato masher
Ingredients
- 2 lb russet potatoes
- ½ c unsalted buttter
- ½ c milk
- ¼ tsp salt
- ¼ tsp black or white pepper
- ½ c cream cheese
- ¼ c sour cream
- 2 Tbsp chopped fresh parsley
- 2 garlic cloves, diced
- ½ c Parmesan cheese
Instructions
- Peel & slice the potatoes lengthwise, making sure pieces are evenly sized (quarter the larger pieces). Place the potatoes in a large pot & cover with water; add salt as desired.
- Bring to a boil, reduce heat and simmer on low 25 minutes. Drain and return the potatoes to the pot to cook some of the moisture out of them.
- Mash the potatoes (in batches if you need to) until smooth and fluffy, then add remaining ingredients. Stir well to combine, using a whisk or electric mixer.
Notes
