This recipe makes approx. 4 scrumptious 1/2 cup servings.
- 1 lb Russet Potatoes
- 2 Tablespoons Butter- room temperature
- 1 oz. Cream Cheese- room temperature
- 1 Tablespoon Sour Cream
- 1/4 cup Heavy Cream (Half & Half may be substituted)
- Pepper (optional)
- Chives or Green Onion Garnish- optional
Peel the potatoes and cut into 1" thick slices.
Place potato slices in a medium saucepan. Completely cover with water. Add 1 teaspoon Salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer 10-15 minutes or just until fork tender. Don't make the mistake of over-simmering your potatoes until they're mush.
Drain Potatoes in a colander, allowing them to sit at least 2 minutes to fully drain.
Place the hot boiled potatoes in a deep, medium-size Bowl.
Add the Cream Cheese and Butter. stir briefly with a fork to facilitate melting.
Add Sour Cream. Using an electric hand mixer on medium speed, blend for about 30 seconds. Use a wooden spoon to scrap the sides.
Taste your mashed potatoes to see if they need salt. If so, add it sparingly.
Drizzle the Heavy Cream in slowly, about 1 teaspoon at a time. With each addition, mix on high speed until the potatoes are at your desired consistency. Take it slow. You can always add more cream, but once it's mixed in, you can't take it out.
Be sure to test the temperature before serving. They may need a quick 60 seconds in the microwave.
Top with dollop of Butter and finely chopped Green onions. (optional)
Serve the Creamiest Mashed Potatoes on the Planet Earth while piping hot...
Or: Spoon then into a glass serving bowl, cover with plastic wrap and set aside until dinner-time (like I often do). There's no need to refrigerate these Mashed Potatoes if you are serving them the same day.
A few minutes before dinner is ready, remove the plastic wrap and pop them in the microwave for 60 seconds. At the beep, remove and stir with a fork. Check the temperature and continue to microwave them in 30 second intervals until the temperature is just right!