Easy Creamy Mashed Potatoes
These easy creamy mashed potatoes are buttery, smooth, and extra rich thanks to a simple method of cooking the potatoes in cream and water, then finishing them with a little cream cheese.
Ingredients
- 1 1/2 lb. (700g) potatoes , preferably Yukon Gold or Russet
- 1/2 cup heavy cream
- 1 cup water, or enough to mostly cover the potatoes
- 1 tsp. salt
- 1 tbsp. unsalted butter
- 1 tbsp. cream cheese, softened
- ground black pepper, to taste
- fresh chives, finely chopped, for garnish (optional)
Instructions
- Peel the potatoes and cut them into large, even chunks. Place them in a bowl, cover with cold water, and rinse briefly to remove some of the excess surface starch. Drain well.
- Transfer the rinsed potatoes to a large saucepan. Add the heavy cream, water, salt, and butter, then set the pan over medium heat.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, or until the potatoes are completely fork-tender.
- Pour off any excess cooking liquid, but reserve some in case you need it later. Mash the potatoes while they are still hot until mostly smooth.
- Add a little of the reserved creamy cooking liquid while mashing, just until the potatoes reach the smooth, creamy consistency you like.
- Stir in 1 tablespoon of cream cheese while the potatoes are still hot. Gently fold until smooth, fluffy, and creamy, then taste and adjust the salt and black pepper as needed.
- Season to taste and serve topped with butter and chives.
Notes
- Yukon Gold or Russet potatoes work best for fluffy mash.
Add garlic, Parmesan, herbs, or sour cream for extra flavor.
Store leftovers up to 3 days; reheat with a splash of cream.
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