Ingredients
Scale
- 3 pounds Russet or Yukon Gold Potatoes (peeled and diced)
- 4 garlic cloves
- Salt (for boiling)
- 1/2 cup unsalted butter (melted)
- 1 1/2 cups heavy cream (warmed)
- 3 tablespoons cream cheese (at room temperature)
- 1 1/2 teaspoons salt (or to taste)
- 1/4 to 1/3 cup grated parmesan
- Chopped parsley or chives (for garnish)
Instructions
- Peel the potatoes and dice them into equal-sized pieces, about 1 inch thick.
- Place them in a large pot and cover with cold water, about 1 inch above the potatoes.
- Add 4 garlic cloves and about 2 teaspoons of salt to the water.
- Bring the pot to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.
- Drain the water and return the potatoes and garlic to the pot to allow any excess water to evaporate from the residual heat. Then transfer them to a large mixing bowl.
- While the potatoes are still hot, mash them along with the garlic until smooth and fluffy, using a potato masher, stand mixer, or hand beater.
- Gradually add the melted unsalted butter and mix well.
- Next, add the warm heavy cream, cream cheese, salt to taste, and grated parmesan. Mix until smooth and creamy.
- Taste and adjust the salt according to your preference. If you prefer thicker mashed potatoes, use less heavy cream; for a creamier texture, add more heavy cream.
- Serve warm, garnished with chopped parsley or chives.
Notes
- I used about 1 1/2 teaspoons of salt. If you’re using salted butter instead of unsalted, reduce the added salt accordingly.
- Larger potato cubes may take up to 20 minutes to cook fully, while smaller cubes, like the ones I used, only need about 15 minutes. Adjust cooking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish