These creamy mashed potatoes are fluffy and delicious. They are perfect for holiday meals when mashed potatoes should be extra special! This recipe can be cut in half or in thirds if you want a smaller batch. (For make ahead instructions see the post above.)
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Side Dish
Cuisine: American
Keyword: , how to make mashed potatoes, mashed potatoes, holiday mashed potatoes, side dish
Servings: 15servings
Calories: 227kcal
Author: Mirlandra
Equipment
Electric Hand Mixer or Potato Masher See post for more information
Ingredients
5poundsYukon gold or gold potatoescan use russet potatoes
1teaspoonsalt (for the water)this gets drained away
4ozcream cheese
1/2cupheavy cream
1/2cupsalted butter
2teaspoonchicken bullionI use Better Than Bouillon Low Sodium Chicken or Knorr powder
1teaspoonfresh ground pepper, coarsely ground
Instructions
Fill a large pot about 1/3 full with water. Add 1 tsp. salt, cover with the lid, and bring to a boil on high.
Meanwhile, peel potatoes and cut into cubes, about 1" across.
Add potatoes to boiling water. Bring back up to a boil and then turn town to a simmer. Put the lid back on the pot cocked at an angle to allow some steam to escape.
Boil until fork tender, about 20 minutes. (This means a fork can easily pierce a soft potato chunk but the potatoes are not turning to mush.)
While the potatoes are cooking, add cream cheese, cream, butter, bullion, and pepper to a medium microwave safe bowl. Microwave this mixture for 2 minutes. Set aside.
When the potatoes are tender, drain them well right away. Put the potatoes back into the pot and add the warm seasoning mixture.
Mash with an electric hand mixer or in a stand mixer for 30-45 seconds on high. Alternately, use a hand held potato masher. Do not overbeat or potatoes will become gluey.
Serve hot. Garnish with additional ground pepper and chunks of butter if desired.