The Best Mashed Potatoes
Mashed Potatoes made with cream cheese and sour cream are fluffy, creamy and delicious!
- 5 lbs Yukon gold potatoes - washed, peeled and cut into 2 inch chunks
- Chicken broth or water to cover the potatoes
- 8 ounces cream cheese, softened
- 8 ounces butter, unsalted
- 1/2 cup sour cream
- ¼ -½ cup milk
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 cloves garlic, peeled
- ½ tsp garlic powder
In a large stock pot, add potato chunks along with 4 peeled garlic cloves. Add chicken broth or water to cover the potatoes. Bring to a boil and cook for 20-30 minutes or until the potatoes are fork tender. Drain the liquid from the potatoes.
Return the cooked potatoes and 4 garlic cloves to the pan. Add in butter, cream cheese, sour cream, salt, pepper, and garlic powder. Using a potato masher or ricer, mash the potatoes until most of the clumps have been worked out and the potatoes are fluffy.
Add in milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired.
Season to taste with additional salt and pepper.