Ingredients
Equipment
Method
- Peel the potatoes and cut them into even-sized chunks, about 1.5 inches. Rinse them briefly under cold water to remove excess starch. Place the potatoes in a large pot and cover them with cold water by about one inch. Add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander. Let them sit uncovered for 2 to 3 minutes so excess moisture can evaporate. This step helps prevent watery mashed potatoes.
- Return the potatoes to the warm pot or a large mixing bowl. Use a potato masher, ricer, or a hand mixer on low speed to mash them until smooth. Do not use blenders or food processors.
- In a small saucepan over low heat, warm the cream (or milk) with half of the butter until the butter is just melted and the mixture is warm. Do not let it boil.
- Add the softened cream cheese to the mashed potatoes and mix until smooth. Pour in the warm cream mixture and continue mashing until the potatoes are silky and creamy. Add the remaining butter on top, allowing it to melt in. Season with additional salt and pepper to your taste.
- Spoon the mashed potatoes into a serving bowl. Swirl the top with a spoon for a homemade appearance, then drizzle with any remaining melted butter. Sprinkle with chopped chives or parsley if you are using them. Serve immediately while warm.
Notes
For the best texture, Yukon Gold potatoes give a naturally rich flavor, while Russets yield a fluffier result. You can use a combination of both types. Avoid waxy potatoes like red potatoes, as they can become gummy when mashed.