The Mashed Potatoes
- Yield 10
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
The Mashed Potatoes is a sides recipe on Avoteb. The yield on the card is 10. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
- 4 to 6 large cloves garlic, minced
- fine sea salt
- 6 tablespoons butter
- 1 cup whole milk
- 4 ounces cream cheese, room temperature
- toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Method
Slice the potatoes. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and move them to a large stockpot full of cold water.
Bring to a boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Whisk the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Lower heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almos
Prepare your melted butter mixture. While that cooks, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) keep nearby until ready to use.
Pan-dry the potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Lift the stockpot entirely from the heat and set it on a flat, heatproof surface.
Mash the potatoes. Using your preferred kind of potato masher (It is worth this masher in general, or this masher if you prefer extra-smooth), mash the potatoes to your desired consistency.
Whisk everything together. Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
Taste and season. One final time, taste the potatoes and season with extra salt if needed.
Plate warm. Then serve warm, garnished with gravy or any extra toppings that you might like, and enjoy!
