Instructions
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
- Drain the Potatoes: Once the potatoes are tender, drain them thoroughly in a colander. Return the drained potatoes to the empty pot.
- Dry the Potatoes: Place the pot with the drained potatoes back on the stovetop over low heat. Gently shake the pot for 1-2 minutes to allow any excess moisture to evaporate. This step is crucial for preventing watery mashed potatoes.
- Mash the Potatoes: Remove the pot from the heat. Using a potato masher or ricer, mash the potatoes until they are mostly smooth. Be careful not to overmix, as this can lead to gummy potatoes. If using a ricer, pass the potatoes through the ricer back into the pot.
- Add Milk and Butter: Add the milk and butter to the mashed potatoes. Stir gently until the butter is melted and the milk is incorporated.
- Incorporate Cream Cheese: Add the softened cream cheese to the potato mixture. Stir until the cream cheese is completely melted and evenly distributed throughout the potatoes. This is where the magic happens! The cream cheese will create a lusciously smooth and creamy texture.
- Season and Serve: Season the mashed potatoes with salt and pepper to taste. Stir gently to combine. If desired, garnish with chopped fresh chives or parsley. Serve immediately while hot.
Cooking Tips and Variations
Potato Choice: While Yukon Gold potatoes are highly recommended for their creamy texture and buttery flavor, you can also use Russet potatoes. However, Russets tend to be starchier, so be extra careful not to overmix them. You may also need to add a bit more milk to achieve the desired consistency. A combination of Yukon Gold and Russet potatoes can also work well.
Don’t Overmix: Overmixing mashed potatoes releases too much starch, resulting in a gluey texture. Mash or rice the potatoes until just smooth, and stir in the milk, butter, and cream cheese gently until combined.
Warm Dairy: Warming the milk before adding it to the potatoes helps to maintain the temperature of the potatoes and prevents them from becoming cold and stiff. You can warm the milk in the microwave or in a saucepan on the stovetop.
Butter Temperature: Using melted butter can make it easier to incorporate into the mashed potatoes. However, softened butter also works well. If using softened butter, make sure it is at room temperature so it blends smoothly into the warm potatoes.
Add Garlic: For garlic mashed potatoes, add 2-3 cloves of minced garlic to the pot while the potatoes are boiling. Or, roast a head of garlic and squeeze the roasted garlic cloves into the mashed potatoes after mashing.
Herb Infusion: Infuse the milk with herbs for added flavor. Heat the milk in a saucepan with a few sprigs of fresh rosemary, thyme, or sage. Let the herbs steep in the milk for 10-15 minutes, then remove the herbs and proceed with the recipe.
Brown Butter: For a richer, nuttier flavor, brown the butter before adding it to the mashed potatoes. To brown the butter, melt it in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn the butter.
Sour Cream or Greek Yogurt: For a tangier flavor, substitute some of the cream cheese with sour cream or Greek yogurt. Start with 2 ounces of cream cheese and 2 ounces of sour cream or Greek yogurt, and adjust to taste.
Serving Suggestions: These creamy mashed potatoes are the perfect side dish for a variety of meals. Serve them with roasted chicken, grilled steak, pan-seared salmon, or your favorite holiday dishes. They also pair well with gravy, cranberry sauce, and other classic sides.
Vegan Variation: To make this recipe vegan, use plant-based milk (such as almond milk, soy milk, or oat milk), vegan butter, and vegan cream cheese. Ensure that the plant-based butter and cream cheese melt smoothly and have a similar consistency to their dairy counterparts.
Storage and Reheating
Storage: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To prevent the potatoes from drying out, place a piece of plastic wrap directly on the surface of the potatoes before sealing the container.
Reheating: There are several ways to reheat mashed potatoes. The best method depends on the quantity of potatoes and the desired texture.
Microwave: For small portions, the microwave is a quick and convenient option. Place the potatoes in a microwave-safe dish and add a splash of milk or broth to help rehydrate them. Cover the dish with a microwave-safe lid or plastic wrap and microwave on medium power for 1-2 minutes, stirring occasionally, until heated through. Be careful not to overheat, as this can make the potatoes dry and gummy.
Stovetop: For larger quantities, the stovetop is a better option. Place the potatoes in a saucepan and add a splash of milk or broth. Heat over low heat, stirring frequently, until heated through. Be careful not to burn the potatoes. You may need to add more liquid to achieve the desired consistency.
Oven: To reheat mashed potatoes in the oven, preheat the oven to 350°F (175°C). Place the potatoes in an oven-safe dish and add a splash of milk or broth. Cover the dish with foil and bake for 15-20 minutes, or until heated through. Stir occasionally to ensure even heating.
Freezing: While mashed potatoes can be frozen, the texture may change slightly upon thawing. To freeze mashed potatoes, allow them to cool completely. Then, transfer them to a freezer-safe container or freezer bag. For best results, freeze in individual portions. Label the container with the date and contents. Frozen mashed potatoes can be stored in the freezer for up to 2-3 months. To thaw, transfer the potatoes to the refrigerator and let them thaw overnight. Reheat using one of the methods described above.
Frequently Asked Questions
Why are my mashed potatoes gummy?
Gummy mashed potatoes are usually caused by overmixing. Overmixing releases too much starch from the potatoes, resulting in a sticky, gluey texture. To avoid gummy mashed potatoes, mash or rice the potatoes until just smooth, and stir in the milk, butter, and cream cheese gently until combined.
Can I use a different type of potato?
Yes, you can use different types of potatoes for mashed potatoes. Yukon Gold potatoes are highly recommended for their creamy texture and buttery flavor. Russet potatoes can also be used, but they tend to be starchier, so be extra careful not to overmix them. Red potatoes are less starchy and will result in a denser mashed potato.
Can I make this recipe ahead of time?
Yes, you can make mashed potatoes ahead of time. Prepare the potatoes according to the recipe instructions. Then, transfer them to an oven-safe dish, cover with foil, and refrigerate for up to 24 hours. Before serving, reheat the potatoes in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. Add a splash of milk or broth to rehydrate them if necessary.
What can I add to mashed potatoes to make them more flavorful?
There are many ways to add flavor to mashed potatoes. Some popular options include garlic, herbs (such as rosemary, thyme, or sage), cheese (such as Parmesan, cheddar, or Gruyere), bacon, sour cream, and roasted vegetables. Experiment with different combinations to find your favorite flavor profile.