One secret ingredient truly makes these the best mashed potatoes for your holiday meal.
What is your favorite part of Thanksgiving/Christmas dinner? For me, it’s always been the mashed potatoes and gravy. Of course I also like juicy turkey, green bean casserole and all the amazing desserts that the holidays bring. But there’s something about this amazingly fluffy, starchy Best Mashed Potatoes Recipe smothered in rich gravy that calls me back for seconds every time!
How to make the best mashed potatoes recipe ever.
This is a really simple, classic recipe that is highlighted with one secret ingredient- cream cheese! After chopping, boiling and draining Yukon Gold potatoes (Russets are okay too), you will add HOT half and half, butter, and cream cheese to whip up these potatoes. Adding hot liquids will keep your potatoes from becoming ‘grainy’, and the addition of the cream cheese adds a deliciously rich creaminess to these potatoes that makes the the real star of the show (shhhh…..dont’ tell the turkey….)!
I promise you won’t be disappointed and your guests will LOVE the best mashed potato recipe. Don’t forget to check my post about how to make the best, lump-free, turkey gravy to smother your potatoes! I’d love to hear about your experience with this recipe, so please leave me a comment and rate the recipe below!
Best Mashed Potatoes Recipe
Yield 8-10 servings
This deliciously creamy best mashed potatoes recipe is fantastic because of one secret ingredient you probably already have in your fridge (hint: it rhymes with "dream breeze"). Everyone will love these taters!
- 3 pounds Yukon Gold potatoes
- 4 tablespoons salted butter
- 2/3 cup half and half + more to taste
- 3 ounces cream cheese
- Fill a stockpot or stovetop dutch oven half full of water. Peel and chop potatoes to 1 inch chunks. Place chopped potato into prepared water. Once all potatoes are in the water, either add or remove water so the potatoes are covered with 1 inch of water over the topmost potatoes.
- Set the potatoes to high heat. Once a rolling boil is reached, turn the heat to medium high and scoop excess foam off the top with a large spoon and discard while the potatoes boil.
- Boil the potatoes until they fall apart when pierced with a fork- about 12-14 minutes. Drain and place into a large mixing bowl or stand mixer.
- Add butter, half and half and cream cheese to a microwave safe bowl or measuring cup and cook on 1/2 power for 1 minute or until the butter is melted. Pour the hot liquids into the potatoes and beat until smooth, adding a little more half and half if looser potatoes are desired. Beat for about 2 minutes, stopping to scrape the bowl if necessary, until the potatoes are smooth and creamy. Taste and add a pinch or two of salt if desired. Serve warm.
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