- 3 1/2 pounds russet and Yukon gold potatoes, skinned and diced (about 6 medium size potatoes)
- 1 1/2 cups whole milk
- 6 tablespoon unsalted butter
- 4 ounces cream cheese, softened
- salt and pepper
- Peel and dice. Peel all of the potatoes and dice into roughly 1-inch cubes for boiling.
- Boil. Bring a large pot of salted water to a boil. Carefully add the potatoes and cook for 8 to 12 minutes or until the potatoes are easily pierced with a fork. When checking the done-ness of the potatoes check both the russets and the Yukon gold since the Yukon gold are a little denser.
- Blend or mash. Drain the cooked potatoes well and transfer to a standing mixer. Beat on low speed with the paddle attachment until all the potatoes are smooth, about 2 minutes. If you don’t have a standing mixer, transfer the potatoes to a mixing bowl and use a traditional potato masher
to press the potatoes until there are little to no clumps.
- Make it creamy. In a saucepan, melt the butter. Once the butter is melted, add the milk and heat just until warmed. Transfer to the potatoes and mix. The potatoes may seem a little loose at first but will firm up as the ingredients combine. Lastly, mix in the softened creamed cheese on low speed or by hand until fully incorporated.
- Season. Taste the potatoes and season generously with salt and a little black pepper, about 1 teaspoon salt, and 1/4 teaspoon black pepper. Taste again to see if more seasoning is needed.
- Serve. Serve the mashed potatoes immediately or hold them in a crockpot or dutch oven until you’re ready to serve. Because these potatoes are super creamy and light, they can be reheated before serving without becoming dry or heavy.
- If you forget to soften the cream cheese just pop it in the microwave for 10 to 20 seconds at a time until soft.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Keywords: classic mashed potatoes, fluffy mashed potatoes, easy thanksgiving side dishes