These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave.It has come to my attention that in nine years of blogging, I have somehow neglected to share with you my go-to recipe for this most classic of classic side dishes, which simply will not do with Thanksgiving — the ultimate celebration of side dishes — just around the corner.These mashed potatoes are indulgently buttery, creamy, tangy, and made with a subtle hint of garlic (or you’re welcome to add much more, if you’d like).Alright, before we get to the actual recipe, here are a few essential mashed potato tips to always keep in mind:.Some people have a strong preference for starchy Russet potatoes or waxy, buttery Yukon golds.It’s actually a tip I picked up from The New York Times years ago, and I’m convinced that the mixture gives you the best of both worlds.Or maybe the tip should be, don’t multitask too much near the end of the potatoes’ cooking time.As soon as a dinner knife can be inserted easily into a potato with minimal resistance, they’re ready to go.Or maybe the tip should be, don’t multitask too much near the end of the potatoes’ cooking time.As soon as a dinner knife can be inserted easily into a potato with minimal resistance, they’re ready to go.Hold the stockpot handles with oven mitts, and gently shake the pan for about 1 minute to release some of the steam and moisture from the potatoes.Then remove the pan from the heat and set it aside, and your potatoes will be ready to mash Don’t overmix!We will use fine sea salt to season the potatoes both (1) in the water while they are boiling and (2) afterwards, when adding in the butter, milk and cream cheese.It gives you the best of both worlds — starchy and waxy potatoes — and they cook alongside one another beautifully.It gives you the best of both worlds — starchy and waxy potatoes — and they cook alongside one another beautifully.When serving these to a crowd, I like to add just 2-3 cloves to give just a subtle undertone of garlic to the recipe.Be sure that your cream cheese is room temperature and cut into small 1-inch chunks, for easy melting into the potatoes.I always grew up making mashed potatoes with cream cheese and enjoy the slight extra tangy and creaminess that it adds.Be sure that your cream cheese is room temperature and cut into small 1-inch chunks, for easy melting into the potatoes.(If you only have iodized table salt on hand, note that its flavor is different and stronger so you will need to use a bit less.).(If you only have iodized table salt on hand, note that its flavor is different and stronger so you will need to use a bit less.).Toppings (Optional): I like to sprinkle on some chopped chives or green onions, for some extra color and freshness.Then transfer them to a large stockpot full of cold water until all of the potatoes are cut and ready to go.Pro tip : If you are prepping ingredients for a big meal ahead of time, the potatoes can chill in the cold water for up to 4 hours before boiling.Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.Fold each addition in until just combined to avoid overmixing, or else you will end up with gummy potatoes.One final time, adding in extra salt (plus black pepper, if you would like) to taste.To make your mashed potatoes extra garlicky, feel free to double or triple the amount of garlic added to this recipe.You can either store this in the fridge, or just add in a couple of ice cubes every few hours to keep the water cold.If you would like to prep just the raw potatoes ahead of time, they can hold in a stockpot (or large bowl) of cold water for up to 4 hours.You can either store this in the fridge, or just add in a couple of ice cubes every few hours to keep the water cold.Make ahead and refrigerate, then rewarm: If you are cooking your mashed potatoes longer in advance, transfer them to a large bowl and cover with plastic wrap or an airtight lid (leaving at least an inch of space between the surface of the potatoes and the wrap/lid).Crock-Pot: Transfer potatoes to a slow cooker and heat on “high” for 1 hour, covered, or until hot.Instant Pot: Transfer potatoes to a pressure cooker and heat on the “warm” setting for 1 hour, covered, or until hot.Oven: Transfer potatoes to a large stockpot and heat, covered, at 350°F for 30 minutes or until hot.If you are cooking your mashed potatoes longer in advance, transfer them to a large bowl and cover with plastic wrap or an airtight lid (leaving at least an inch of space between the surface of the potatoes and the wrap/lid).Yield: 10 - 12 servings 1 x Print Recipe Pin Recipe Description These homemade mashed potatoes are perfectly rich and creamy, full of great flavor, easy to make, and always a crowd fave.ounces cream cheese, room temperature toppings: chopped fresh chives or green onions, freshly-cracked black pepper Instructions Cut the potatoes.Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance.Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing.(Feel free to add in more warm milk to reach your desired consistency, if needed.).One final time, taste the potatoes and season with extra salt if needed
