No Southern holiday spread would be complete without a bowl of homemade mashed potatoes, but we think this recipe is worth celebrating any night of the week.
Topped with rich Turkey Gravy, our best mashed potatoes recipe is a classic side dish just can’t be beat. Many Southern cooks have childhood memories of learning how to make mashed potatoes for the Thanksgiving feast. Share the love this holiday season and teach your children our favorite way to make this comforting side. Once they know how to use a peeler and a hand-held electric mixer, they’re old enough to whip up a batch of easy mashed potatoes. Our number one tip? Keep an eye on the consistency of the potatoes and be sure not to overwork the creamy mixture. If too much starch is released while the potatoes are whipped, they will become gummy and unappealing. Just keep the mixer on medium speed, watch the texture, and you should have a delicious bowl of your best mashed potatoes, in no time at all.
3 pounds Yukon gold potatoes
2 teaspoons salt, divided
1/3 cup butter
1/3 cup half-and-half
4 ounces cream cheese, softened
3/4 teaspoon coarsely ground pepper
How to Make It
Peel, Boil & Drain.
Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
Add Creamy Richness.
Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
Beat Until Smooth.
Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.