Mashed Potato

Print Recipe

Smooth and creamy potato side dish

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: homemade mashed potato

Calories: 688kcal

Author: Vanjo Merano

Equipment

microwave oven

Ingredients

3 lbs. potatoes peeled
2 cloves garlic
¼ cup butter melted
½ cup milk
¼ cup cream cheese (see notes¹)
2 quarts water
salt
ground pepper to taste

Instructions

Start by washing and peeling the potatoes thoroughly with water and a brush, especially if leaving the skin on. Make sure to remove all dirt.
3 lbs. potatoes
Peel the potatoes using a vegetable peeler or a paring knife.
Cut the potatoes into smaller pieces, dividing them into quarters or more depending on their size to ensure even cooking and speed up the process.
Boil the potatoes in a cooking pot with 2 quarts of water, 2 cloves of garlic, and 1 tablespoon of salt. Cover the pot to speed up boiling, then simmer for around 12 minutes until the potato pieces soften completely.
2 cloves garlic, salt, 2 quarts water
Drain the water and let the potatoes cool in a large mixing bowl, discarding any remaining liquid that comes out as they cool. (see notes below)
Prepare the milk mixture by combining milk and cream cheese in a bowl, microwaving for 45 seconds, then stirring in melted butter.
½ cup milk, ¼ cup cream cheese, ¼ cup butter
Mash the potatoes using a potato masher to your desired consistency. Mashing potatoes manually is the best; avoid a food processor to prevent mushiness. (See notes²)
Gradually fold in the milk mixture until well combined. (see notes below)
Season the mashed potatoes with salt and ground black pepper to taste, adjusting salt levels as needed.
ground pepper to taste, salt
Transfer the mashed potatoes to a serving bowl and garnish with chopped chives or green onion.
Serve as a side dish, best paired with beef stroganoff, fried chicken and gravy, roast turkey, meatloaf, steak, or pork chops.

Notes

Cream Cheese - Softens the starchiness of potatoes and adds richness that’s hard to replicate with just milk and butter. It also helps the mash stay creamy even after reheating, making it great for make-ahead meals.
Mashing Step - Mashing by hand (with a potato masher or ricer) preserves a fluffy texture and prevents overworking the starch. Avoid blenders or food processors as they break down the potatoes too much, release excess starch, and turn your mash into glue. A little effort with manual mashing goes a long way for better taste and mouthfeel.

Nutrition