The creamiest mashed potatoes

So back when I was younger, I actually made mashed potatoes using those dried potato flakes from a box. You know the kind where you add milk or water over the stovetop and somehow it turned into potatoes?!?! To be fair I didn’t know how to cook and didn’t care to learn, since I already found the quickest way.

But then times changed and as I had to be “an adult”, I hosted Thanksgiving dinner for my family and I went to find the best recipe. There were so many out there and I was lost. Between wanting a garlic version, to a cheesy version, to a healthy one…I had to merge them or start from scratch finding what the main ingredients were.

Well here comes the heavenly version. Then plan to gain some weight from this meal, because isn’t that the point to good food? 😂. This version uses all the bad…butter, cream cheese, half and half , and you guessed it…heavy cream.

Grocery list:
5 lbs yukon gold potatoes
1 stick (8 tbsp) unsalted butter, softened, cut into 1” pieces
1 package (8 oz ) cream cheese, softened, cut into smaller pieces
1/2 cup heavy cream
1/2 cup half and half
salt and pepper to taste

1. In a large bowl , fill with cold water and set aside.
2. Peel the potatoes and put them in the large bowl.
3. Cut each potato into cubes, roughly equal pieces, then place in a large cooking pot.
4. Once all potatoes are cut, cover them with water.
5. On the stovetop, bring them to a boil and cook for about 20 to 25 minutes or until fork tender.
6. Drain the potatoes, do not rinse with water and then return them to the pot.
7. On very low heat, begin mashing the potatoes with a masher, releasing the heat as you mash.
8. Slowly add in the butter pieces and mash and stir at the same time.
9. After all butter has been added, add the cream cheese, continuing to mash and stir together until you reach a preferred consistency.
10. Turn off the heat. Add in the half and half and stir until the liquid is absorbed into the potatoes. Repeat with heavy cream and stir until creamy and smooth.
11. Done! Eat and enjoy right away.
12. Any leftovers may be kept in an airtight container in the refrigerator for up to 4 days. Add a little bit of milk if needed when reheating.

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