There's nothing complicated about this mashed potatoes recipe. They have incredible flavor and extra creamy thanks to a few key ingredients. These are truly the best mashed potatoes that you will ever have!
Ingredients
5poundsrusset potatoes, washed, peeled & chopped
½cupunsalted butter, softened to room temperature
1cupfull-fat sour cream
4ouncesblock-style cream cheese, softened to room temperature
¼cupheavy cream
¼cupgrated sweet onion, about ½ medium onion
2Tablespoonsdried parsley
¾teaspoonwhite pepper
1 and ½teaspoonsalt
Instructions
Place the potatoes in a large pot or dutch oven and cover them completely with water. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes or until the potatoes are tender. The best way to check is to poke with a fork, the potato should break apart easily.
Add the potatoes and butter to a large bowl of a stand mixer. With the whisk attachment, beat on low speed and increase to high speed until the potatoes are completely mashed— scraping down the sides and bottom as needed.
Add in the remaining ingredients and beat on high until smooth and creamy, about 3-5 minutes.
Place the mashed potatoes in a serving dish and garnish with parsley, if desired.
Notes
Make Ahead Instructions: This recipe can be made up to 3 days in advance. When ready to eat, heat in the microwave or in the oven until warm.
Potatoes: Any type of potato works in this recipe. I prefer to use russet potatoes.
Sour Cream: For best results, use full-fat sour cream.
Cream Cheese: For best results, use block-style cream cheese.