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Perfect Mashed Potatoes

Perfect Mashed Potatoes is an easy and delicious homemade recipe. Buttery, creamy and seasoned to perfection! A super easy how to make dish! DAIRY FREE, cheesy, garlic and lots of other perfect mashed potato options!
Prep Time15 mins
Cook Time30 mins
Getting the water to boil10 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 14
Calories: 199kcal

Equipment

  • Large Pot

Ingredients

  • 5 pounds Potatoes I prefer Yukon Gold
  • 1 stick Butter
  • 1 block Cream Cheese
  • 1/2 cup Half and Half
  • 1 1/2 tablespoons Sugar
  • 1 tablespoon Salt +2 teaspoons of salt for the water
  • 1 teaspoon Black pepper

Instructions

  • First, slice the potatoes in cubes. Make sure they are all about the same size.
  • Place the potatoes in a large pot. Cover them with water and add 2 teaspoons of salt. Turn your stove to high heat. Place a lid on the pot.
  • Once they have been boiling for 30 minutes, pierce them with a fork. They should be tender and fall apart. If not keep cooking until they reach that point.
  • Then drain the potatoes very well. Try not to have any excess moisture. Shake the colander really well and it will help to release the steam.
  • Next place cooked potatoes in a large bowl. Add butter and cream cheese, with a hand held mixer or stand mixer beat on medium speed until it is all incorporated. Then add salt, pepper, and sugar. Mix well. Finally add the half and half and beat until it is creamy and fluffy. Serve warm.

Notes

  • DAIRY FREE OPTIONS: If you need a dairy free option, it is quite simple. All you need to do is swap the butter for a vegan or nondairy option. I like to use ghee or Miyoko vegan butter. Instead of half and half use unsweetened canned coconut milk or unsweetened almond milk. Either work just great. The coconut milk is a similar texture to the half and half because of the fat content.
  • Same sure to slice the potatoes the same size. This will help to get an even cook time and to ensure all your potatoes are cooked nice and tender.
  • I find it helpful to have a colander inside the actual pot. Click the link for an example. I find it easier when dealing with hot water. It is also perfect for spaghetti noddles also.
  • Make sure to really drain those potatoes. We do not want excess water in the pot. Shack the pot and release the extra steam also. Trust me if does make a difference.

Nutrition

Calories: 199kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 569mg | Potassium: 693mg | Fiber: 4g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 1mg