Whenever there’s a potluck, I volunteer to do the mashed potatoes. They’re my relatively-easy-to-make, prep-ahead-of-time specialty. I always claim that the recipe is a secret…but it’s really not—if you Google “The Best Mashed Potatoes,” it’s on the first page of results! Anyways, here it is. I guarantee it never disappoints, and always get compliments. I remember bumping into a friend of a friend’s at a bar a month after their Thanksgiving dinner, and instead of a “Hello, how are you?” I received a “Hey, you made those mashed potatoes! They were so good.” Enjoy!
The Best Mashed Potatoes
Prep Time: 5 minutes / Cook Time: 15 minutes / Total Time: 20 minutes
- 5 lbs Yukon Gold potatoes
- 1/2 cup butter
- 2 cups Parmesan cheese, grated
- 1 cup fresh chives, chopped
- 1 1/2 cups cream cheese
- 1/2 medium head garlic, peeled and minced
- Salt and pepper to taste
- Gravy mix (optional)
- Bring a pot of salted water to a boil. Add potatoes, and cook until tender (adjust accordingly if you like smashed potatoes which are chunkier). Test that the centers of the potatoes are cooked with a fork. Drain and return to stove over low heat to dry for 1-2 minutes.
- Add all of the other ingredients into a large bowl. When potatoes are ready, add a few at a time, and use a potato masher to mash until smooth. Repeat until all of the potatoes are incorporated.
- Best served with gravy. My quick pick is Clubhouse 4-Peppercorn Gravy Mix, and I crush the peppercorns as I cook the gravy. I usually make 4 packets worth for the amount of mashed potatoes above.
Recipe credit: AllRecipes.com