Mashed Potatoes


  • 5 pounds Yukon gold potatoes, or Russet potatoes, peeled and cut into bite-size pieces
  • 1/2 cup unsalted butter (1 stick)
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • Optional garnish: chives, chopped


  1. Place the potatoes into a large pot and cover with salted water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook until fork-tender (meaning they break apart when you put a fork into a potato), approximately 15 minutes.
  2. Drain the water. Return the potatoes to the pot. Turn the heat to high and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  3. Add the remaining ingredients. Begin mashing the potatoes with a potato masher. Mash until they are your desired consistency.
  4. Serve and enjoy! Top with chives if desired.



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