The Basics: What Makes Great Mashed Potatoes?
First, let’s cover the essentials:
Choose the right potatoes: Starchy potatoes like Russets or Yukon Golds yield fluffier, creamier mashed potatoes than waxy varieties.
Cook perfectly: Boil potatoes just until tender to avoid waterlogging or mushiness.
Drain well: Excess water dilutes flavor and texture.
Chef’s Secret Ingredient: Cream Cheese
While butter and cream are classic additions, many chefs swear by adding cream cheese for a richer, tangier, and ultra-smooth mash. Cream cheese adds body and silkiness without watering down the potatoes.
How to Make Ultra-Creamy Mashed Potatoes
Ingredients:
2 pounds Russet or Yukon Gold potatoes, peeled and cubed
4 ounces cream cheese, softened
4 tablespoons unsalted butter
½ cup whole milk or heavy cream (warmed)
Salt and pepper, to taste
Optional: garlic powder or fresh herbs for extra flavor
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