We grew up with mashed potatoes constantly on the menu. For us they represent the quintessential comfort food side dish. That buttery creamy goodness is incomparable to most side orders. And it pairs so well with most meats or veggies with a sauce to top the mashed potatoes with; I love scooping up my maid dish’s sauce with some mashies. Also, BONUS, it is gluten free and a vegetable with lots of nutrients and vitamins. You’re welcome.
You’ll never guess what I love about this dish. Okay, you got me: the ingredient list is microscopic as per usual. If you have been with me on this blog for a hot minute, you know I like to keep things short and sweet. Not too many ingredients and definitely delicious are my main requisites.
I prefer to use Yukon Gold potatoes on most of my side dishes but Russets work great here too. Butter is very important with mashed potatoes. You will probably want to add a little more when serving, so keep it handy at the dining table. Make sure your cream cheese is room temperature so it also melts into the potatoes nicely. And if you don’t have half and half, you can sub in some milk. I love to top mine with fresh chives or even bacon pieces!
The Best Mashed Potatoes
- 5 lbs gold potatoes (or Russets)
- 6 tbs butter
- 4 oz cream cheese (room temp)
- 1/3 cup half and half
- salt and pepper to taste
- Rinse, pat dry, peel and cut your potatoes into small chunks.
- Bring a pot of a water to a simmer and drop in the potatoes. Bring to a boil and cook until fork tender.
- Drain the potatoes and then place them back in the pot on the burner on low heat and mash them to desired consistency.
- Remove the pot from the burner and mix in the butter, cream cheese, half and half and salt and pepper to taste.