This recipe will give you the most buttery, creamy mashed potatoes you’ve ever had. Want to kick these up a notch? Use a potato ricer instead of a masher for the fluffiest potatoes ever.
- Serves: 10
- Prep Time: 1 hour
- Cook Time: 30 minutes
- 5 pounds Russet or Yukon Gold Potatoes
- 3/4 cup Clover butter
- 8 oz. Clover Cream Cheese, softened
- 1/2 cup - 3/4 cup Clover whole milk
- 1/2-1 teaspoon Kosher salt
- 1/2-1 teaspoon freshly ground black pepper
Peel and cut the potatoes into pieces that are about the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook the potatoes for 30 to 35 minutes. The potatoes are done when a fork easily slides into the potatoes with no resistance. The potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of milk and give it a good mash. Next, add about ½ teaspoon of salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and put them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.