Buttery Mashed Potatoes Recipe: The Only Mashed Potato Recipe You Need by 30Seconds Food
Everyone needs a good, basic mashed potato recipe in their recipe box. But when we say "basic," we don't just mean potatoes, butter and cream. This basic mashed potato recipe starts with Yukon Gold potatoes, which are silky and buttery, then has an extra little bit of goodness with cream cheese. They are also whipped with a mixer instead of just being mashed with a potato masher. Basic but not so basic, right?
When whipping the potatoes, be sure not to overmix so they stay smooth and creamy. The recipe calls for peeling the potatoes, but if you like the peel left on, go for it. These potatoes make the perfect side dish for dinner.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 teaspoons salt (divided)
- 6 tablespoons butter
- 1/3 cup half and half
- 4 ounces cream cheese, softened
- black pepper, to taste
- Cooking the potatoes over low heat after being drained is an important step because it helps any excess water evaporate, which makes the finished potatoes creamier.
Here's how to make it:
- Boil the potatoes with 1 teaspoon of salt until tender, about 15 minutes. Drain and return to the pot. Cook over low heat, stirring often, until most of the water evaporates and the potatoes are dry.
- Add the remaining salt, butter, half and half, cream cheese and black pepper, to taste. Cook, stirring, until melted and bubbly. Remove from the heat.
- Using an electric mixer, beat until smooth, about 1 minute. (Do not overbeat or the potatoes will get gummy.)
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