Ingredients
Scale
- 5 pounds Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
- 1 cup unsalted butter, softened and cubed
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup whole milk or heavy cream
- 2 teaspoons salt (plus more for boiling water)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- Fresh chives or parsley for garnish
Instructions
- Place the peeled and chopped potatoes in a large pot. Cover them with cold water, ensuring the water level is at least an inch above the potatoes. Add a generous pinch of salt to the water.
- Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-high and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly in a colander. Let them sit for a minute to allow excess steam to escape; dry potatoes make for fluffier mash.
- Return the potatoes to the pot or move them to a large mixing bowl. Use a potato masher or a ricer to crush them until no large lumps remain.
- While the potatoes are still hot, add the cubed butter, cream cheese, and sour cream. Stir gently until the fats are completely melted and incorporated.
- Gradually pour in the milk while stirring. Add the salt, garlic powder, and black pepper. Continue to mix until the potatoes are smooth and creamy.
- If serving later, transfer the mixture to a buttered 9×13 inch baking dish. Spread it evenly and let it cool to room temperature. Cover tightly with foil and refrigerate for up to 2 days.
- To reheat, take the dish out of the fridge 30 minutes before baking. Bake covered at 350°F (175°C) for 30-40 minutes. Stir halfway through. If the potatoes seem thick, stir in an extra splash of warm milk before serving.
- Cook Time: Not specified