silky cream cheese mashed potatoes
The smoothest, whippiest taters thanks to a simmer in milk and plenty of butter and cream cheese.
Ingredients
- 4 lb Yukon gold or russet potatoes, peeled and cut into 1 inch pieces
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1 parmesan rind
- 4 tbsp butter, softened
- 4 oz cream cheese, softened
- 1 1/2 tsp garlic powder
Instructions
- In a large pot or Dutch oven, add the potatoes, milk, cream, and parmesan rind. Bring to a boil and cook for 10-15 minutes, until the potatoes are fork tender.
- Strain the milk mixture from the potatoes into a bowl. Do not dump this shit out for fuck's sake it is important.
- Toss the butter and cream cheese in with the hot potatoes and about 1/2 cup of cream. Mash with a potato masher, adding more of the cream as needed to achieve your desired smoothness. Stir in the garlic powder and a big pinch each of salt and pepper. Continue seasoning with s&p to taste. Serve warm.