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It’s hard to beat mashed potatoes.
And at the risk of tooting my own horn, I have to tell you that every single person who has tried these potatoes has declared them the best they’ve ever had. I can only assume that the main reason for this is that they are pretty much a heart attack in a bowl. Seriously, potatoes don’t get any unhealthier than these, which is why I pretty much only make them at Thanksgiving. But man-oh-man, are they good!
But the truly beautiful thing about them is that they are also quite possibly the easiest dish you will throw together all day (except maybe this 5 ingredient pumpkin pie.) Seriously, if you avoid making homemade mashed potatoes because you think they are just too much work, this is your lucky day my friends. These potatoes are practically effortless.
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The key is using Yukon Gold potatoes, which have the BEST flavor and texture for mashed potatoes, and also require NO PEELING!! Just cut into chunks, boil, throw into your Kitchen Aid with your additional ingredients, mash for a few seconds, and you’re done. You can double the recipe, but be warned that it will make enough potatoes to feed a small country.
Step 1: Cut potatoes into chunks, then boil until tender, about 20 minutes.
Step 2: Drain & place in bowl of electric mixer fitted with the wire whisk attachment.
Step 3: Add cream cheese, sour cream, 1/2 cup heavy cream, unsalted butter, and salt & pepper. (Don’t be stingy with the salt & pepper!)
Step 4: Mix for 20-30 seconds until potatoes are mashed but still slightly lumpy. Add more cream if necessary.
Step 5: Transfer to serving bowl and top with chunks of salted butter.
Best Ever No-Fuss Mashed Potatoes
Rich and creamy mashed potatoes that are full of flavor and come together FAST.
- 1 5 lb bag Yukon Gold Potatoes
- 1 8 oz. package cream cheese
- 1 8 oz. carton sour cream
- 1/2-1 cup heavy cream
- 1 stick unsalted butter, softened
- salt & pepper to taste
- 1/2 stick salted butter (cut into 3-4 chunks)
Cut potatoes into chunks, then boil until tender, about 20 minutes.
Drain & place in bowl of electric mixer fitted with the wire whisk attachment.
Add cream cheese, sour cream, 1/2 cup heavy cream, unsalted butter, and salt & pepper. (Don't be stingy with the salt & pepper!)
Mix for 20-30 seconds until potatoes are mashed but still slightly lumpy. Add more cream if necessary.
Transfer to serving bowl and top with chunks of salted butter.