Classic Mashed Potatoes

I’m totally making the mashed potatoes for Easter this year. I stumbled upon a blog recently with a post titled the best mashed potatoes; it’s a bold statement, but let me tell you I’ve made these potatoes four times since and the claim is true…they are the best mashed potatoes ever! We’re hosting Easter at our new home this year and these will definitely be on the menu! I’m thinking I can even make them a little ahead of time and then keep them warm in a crockpot. It would be a big help, because this project manager does not have the best time management in the kitchen!

We’re hosting Easter of all holidays mainly because of our location. Since we built on the family farm, we’re planning a fun Easter egg hunt for all the kids…big kids too! We have lots of toys (razors, dirtbikes, razors that are practically small cars) so we utilize those and hide some eggs throughout the woods! We did this a few years ago when Allen’s parents were still here and everyone loved it so now that all the siblings are living in Ohio again we need to bring it back and keep the tradition going!

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If you haven’t clicked on that linked post above yet, it has so many great tips for making these potatoes! I’m not going to repeat all of it here, but definitely want to call out a few things she mentions…

  • Use two kinds of potatoes (I do her recommended combination of Yukon Gold and Russet). I’m guessing a mix of Russet and Red Skin could be really delicious too! The two types compliment each other perfectly and really enhance the overall flavor and texture!
    • You can also choose to leave the skin on the potatoes; I always peel my russet potatoes and I’m going to be honest, it’s mostly because I don’t want to take the time to clean each potato. Not even with a cute potato shaped brush!
  • I’m also on board with using whole cow’s milk in my mashed potatoes! This really helps with the creamy factor and from my perspective, when it comes to cow’s milk, Organic grass fed whole milk is your best option. Just in general!
    • If you need or prefer a dairy-free option I’ve seen a handful of recipes using almond milk, unsweetened coconut milk, no milk and just vegan butter and also one that uses chicken stock!
  • Don’t skip the cream cheese! Even if you forget to get it out of the fridge ahead of time and let it come to room temperature…it’s okay, cut it into little pieces and add it in; the potatoes are so hot at this point it’ll still melt and mix in just fine! Or so I’ve heard 😉 This is the cherry on top for these potatoes!

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My favorite ways to enjoy these scrumptious potatoes so far have been…

  • Topped with slow roasted beef, carrots and gravy
  • Topped with chicken and noodles (I like to eat my food all combined okay! My husband usually eats one food at a time…total nonsense!)
  • As a side dish with oven fried pork chops, that I still eat together
  • straight from the mixing bowl

And I’m pretty sure they’re about to be amazing over the shepherd’s pie I’m planning to make this weekend. It’s a classic St. Patrick’s day dinner, right? I should also give potato pancakes a chance. Is that what they’re called? That you make with leftover mashed potatoes? Now I’m just asking too many questions! Let’s get to the recipe 🙂

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Enjoy!!

Classic Mashed Potatoes

These are about to be your favorite mashed potatoes, so creamy and flavorful!
Course Side Dish
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10

Ingredients

  • 5 pounds potatoes evenly cut
  • 2 large garlic cloves minced
  • 6 Tbsp butter
  • 1 cup whole milk
  • 2 tsp sea salt
  • 4 ounces cream cheese at room temperature
  • fresh chives and freshly-cracked black pepper for garnish

Instructions

  1. Peel (if desired) and cut potatoes into evenly sized chunks, no thicker than an inch or so. If leaving the skin on, clean potatoes before cutting. Add the cut potatoes to a large stockpot of cold water.
  2. Stir the garlic into the stockpot of potatoes. Bring to a boil over high heat and then reduce to medium-high heat to maintain the boil and continue cooking until potatoes soften, 15 - 20 minutes.
  3. In a small saucepan over low to medium heat, add butter, milk and salt. Heat until butter is just melted and all ingredients are mixed together. Avoid boiling. Once butter is nearly melted, set aside.
  4. Drain the water from the potatoes and place the stockpot on a heat resistant surface. Mash the potatoes with your preferred potato masher. Pour half of the melted butter mixture over the potatoes and fold in with a spatula. Repeat with the remaining butter mixture and follow by adding the cream cheese in the same manner.
  5. Taste and season as needed. Serve warm garnished with fresh chives and black pepper!

Have a beautiful day!

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