The Best Ever Mashed Potatoes

Warning: Once you make these mashed potatoes, your family and extended family will want you to make these for every family event. These are the best mash potatoes you’ll ever make. I used to make mash potatoes the most basic way possible: salt, butter, and milk. I thought that’s all there was, but boy was I wrong! Now don’t get scared, this recipe is still super easy, but I’ve learned how to build flavors to make these mash potatoes much more dynamic.

What makes my mash potato recipe different from anyone else’s (and better) is the layering of flavors. First it starts with the potato, Yukon gold is the best for this recipe, they take on a creamy consistency with a rich, buttery flavor that meshes well with the other ingredients. Next, you want to make sure your potatoes are well seasoned and that starts with the boiling water. Potatoes need a lot of salt, you want the water to taste like the sea! I also add in a bay leaf, which adds a herbaceous flavor to the potatoes. Then, of course I add garlic, adding garlic to the boiling water make the garlic tender and easy to mash, but it also lends the water its subtle flavor and everyone knows garlic and potatoes marry well.

Another problem I used to face (and maybe you still do) is that my potatoes would take a long time to become fork tender. One trick I’ve learned over the years is to slice your potatoes before you put them in the boiling water. They cook quicker, more evenly, and they are easier to mash.This is a perfect side dish for Easter, this will goes perfectly with whatever roast you are deciding to serve. Shit, this is a great side for any dinner, not just Easter. Try it, and I dare you to tell me I’m wrong.

*Please note what’s pictured is a single serving of mashed potatoes. 

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Best Ever Mashed Potatoes

Serves 10

Cooking time: 30 minutes

Ingredients

1/4 cup salt, plus more to season when finished

6 cups of water

1 bay leaf

3 lbs Yukon Gold potatoes, peeled and sliced

4 cloves of garlic, peeled and smashed

8 oz. cream cheese

1/2 cup sour cream

1/2 cup of butter, cubed

1/4 Heavy Cream

Directions

1. Boil Water.Combine the salt and water in large pot and bring to a boil over medium-high heat. Next, carefully add potatoes, garlic, and bay leaf to boiling water. Reduce heat to medium and boil potatoes until fork tender, your fork should be able to easily slide in and out of the potato, about 15-20 minutes.
2. Mash the potatoes with the remaining ingredients. Remove the bay leaf from the boiling water, then drain the potatoes and garlic into a strainer. Return potatoes and garlic back to pot. Now add cream cheese, sour cream and butter to the potatoes and garlic. Mash all ingredients together with a potato masher. While mashing add heavy cream a little at a time until you get the desired consistency (make sure your potatoes do not come out to runny), then salt to taste.

As usual please let me know how this recipe worked out for you. Did you love it? Do you hate it? Let me know in the comments below.