The Very Best Mashed Potatoes

Name: The Very Best Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 5 pounds yukon gold potatoes (cut into chunks of uniform size); 4 tablespoons kosher salt (divided); 8 ounces reduced fat cream cheese (at room temperature (I use Philadelphia Cream Cheese)); 1 1/2 cups half and half (at room temperature); 1 stick salted butter (at room temperature (I use Plugra European Style Butter)); 1/2 teaspoon fresh ground pepper

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 12

Author : Kellie

mashed potatoes

Ingredients

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5 pounds yukon gold potatoes (cut into chunks of uniform size)4 tablespoons kosher salt (divided)8 ounces reduced fat cream cheese (at room temperature (I use Philadelphia Cream Cheese))1 1/2 cups half and half (at room temperature)1 stick salted butter (at room temperature (I use Plugra European Style Butter))1/2 teaspoon fresh ground pepper

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Instructions

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Step 1

In a large stockpot filled 3/4 of the way with water, add the potatoes and 3 tablespoons salt and bring to a boil over med-high heat. Continue to cook over medium heat until they are fork tender. Approximately 20-30 minutes.

Step 2

Drain the potatoes in a strainer and transfer to a large mixing bowl. Add the cream cheese, half and half, butter, salt and pepper to the potatoes. Using a hand mixer, mix all the ingredients on medium speed until thoroughly combined and the potatoes are broken up. The mixture should be fluffy with a few potato chunks throughout. Be careful not to over beat the potatoes because they can become gummy.