PERFECT MASHED POTATOES 2 WAYS

SERVES 12

CREAM CHEESE MASHED

Boil until potatoes pierce easily with fork (about 20 minutes):

5 lbs. potatoes peeled (cut in half if large)

2-4 tsp minced garlic

Drain potatoes then mash to desired consistency with

1 stick butter (8 TBLS)

8oz cream cheese

½ cup sour cream

½ -1 tsp seasoning salt (I use Johnny's)

½ -1 tsp black pepper

CREAMY WHIPPED POTATOES

5 lbs. russet potatoes, peeled

1 1/4 cups hot milk we used whole milk

16 Tbsp unsalted butter (2 sticks) at room temperature (not melted)

1 1/2 tsp salt or to taste (we used sea salt)

1 Tbsp fresh parsley or chives finely chopped for garnish (optional)

Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler.

Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.

With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

NOTES: 

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Easy Make Ahead:

Make up to 2 days ahead of time. Put in covered baking dish.

To reheat: Put covered dish in 350 degree oven for 35-45 minutes.