Cut the potatoes. Feel free to peel your
potatoes or leave the skins on. Then cut them
into evenly-sized chunks, about an inch or so
thick, and transfer them to a large stockpot full
of cold water.
Boil the potatoes. Once all of your potatoes are
cut, be sure that there is enough cold water in
the pan so that the water line sits about 1 inch
above the potatoes. Stir the garlic and 1
tablespoon sea salt into the water. Then turn
the heat to high and cook until the water comes
to a boil. Reduce heat to medium-high (or
whatever temperature is needed to maintain the
boil) and continue cooking for about 10-12
minutes, or until a knife inserted in the middle
of a potato goes in easily with almost no
resistance. Carefully drain out all of the
water.
Prepare your melted butter mixture. Meanwhile,
as the potatoes are boiling, heat the butter,
milk and an additional 2 teaspoons of sea salt
together either in a small saucepan or in the
microwave until the butter is just melted. (You
want to avoid boiling the milk.) Set aside until
ready to use.
Pan-dry the potatoes. After draining the water,
immediately return the potatoes to the hot
stockpot, place it back on the hot burner, and
turn the heat down to low. Using two oven mitts,
carefully hold the handles on the stockpot and
shake it gently on the burner for about 1 minute
to help cook off some of the remaining steam
within the potatoes. Remove the stockpot
entirely from the heat and set it on a flat,
heatproof surface.
Mash the potatoes. Using your preferred kind of
potato masher (I recommend this one in general,
or this one for extra-smooth), mash the potatoes
to your desired consistency.
Stir everything together. Then pour half of the
melted butter mixture over the potatoes, and fold
it in with a wooden spoon or spatula until
potatoes have soaked up the liquid. Repeat with
the remaining butter, and then again with the
cream cheese, folding in each addition in until
just combined to avoid over-mixing. (Feel free
to add in more warm milk to reach your desired
consistency, if needed.)
Taste and season. One final time, taste the
potatoes and season with extra salt if needed.
Originally Submitted
12/6/2020
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