You may already have a recipe for mashed potatoes that you love and if so, I encourage you to use it. They can be a very personal thing! But if you don’t, or you are feeling a little adventurous, go ahead and try my take on this classic. After years of making a fairly standard version, I came across a suggestion of adding what I now consider my “secret ingredient”- cream cheese. The result is some of the richest and well, creamiest mashed potatoes I’ve ever tasted.
Prep Time – 15 mins / Cook Time – 30 mins
- Yukon Gold potatoes
- garlic powder
- onion powder
- butter
- sour cream
- cream cheese
- milk
Peel and cube potatoes. Place cubed potatoes into stock pot with enough water to completely cover potatoes. Put stock pot on stove on medium/high heat. Add to pot- garlic powder and onion powder, salt and pepper. Bring water to a boil. Reduce heat to medium, simmer until potatoes are fork tender.
Drain water from pot completely and return potatoes to pot. Add butter, sour cream and cream cheese. Whip with hand held electric mixer, gradually add milk until potatoes are your preferred consistency. Salt to taste.
