Creamy Mashed Potatoes
Creamy Mashed Potatoes
Ingredients
- 8 Yukon Gold baby potatoes
- cold water to cover
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 6 tablespoons unsalted butter
- 1 garlic clove minced
- 1 tablespoon heavy cream room temp
- 1 tablespoon sour cream room temp
- 1 tablespoon cream cheese room temp
- chives butter, and olive oil for garnish (optional)
Instructions
- Peel the potatoes and wash them well. Cut the potatoes in half horizontally. Place the potatoes in a pot with cold water just to cover.
- Over medium-high heat, boil for 25-30 minutes, or until a knife goes through the potato with little to no resistance. Drain the pot of the water and keep the potatoes in the pot. Turn the heat back on to the lowest heat setting. Add the remaining ingredients all at once and mash with a masher or large fork. Mash until everything is just combined. Don't over mash or you'll have gummy mashed potatoes.
- Place in a separate bowl that is slightly warmed up and garnish as you wish. I like garnishing my potatoes with a bit of olive oil, butter, and minced chives. Serve immediately!
Video
Notes
Storage:
Store covered in the fridge for about a week.
Reheating:
Place the potatoes warming those potatoes in a double boiler. Cook, stirring occasionally, adding whole milk as necessary to adjust the consistency until heated through, 15 to 25 minutes. This is the best way to ensure a creamy potato without any dryness.
You can also microwave by placing your leftover potatoes in a glass or other microwave-safe bowl, cover and cook on high for 1 minute. Stir potatoes, and repeat, stirring every minute until they are heated through (the repeated stirring is what ensures even reheating). If the potatoes feel thick, stir in a touch of extra milk or butter.