Description
Classic Mashed Potatoes made creamy and flavorful with gold Yukon potatoes, garlic, butter, sour cream, milk, and cream cheese. This comforting side dish can be prepared using either the stovetop or an Instant Pot method for convenience and perfect texture.
Ingredients
Scale
Potatoes
- 5 pounds Gold Yukon Potatoes
Seasonings and Dairy
- 1 tablespoon minced garlic
- 2 teaspoons kosher salt, divided
- 4 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 cup whole milk
- 4 ounces cream cheese
Instructions
- Prepare Potatoes: Peel and quarter the potatoes into similarly sized pieces to ensure even cooking. Place them in a large pot and cover with cold water, adding 1/2 teaspoon kosher salt. Cover the pot and bring to a boil over high heat. Cook for 35 to 40 minutes until the potatoes are tender and easily pierced with a fork.
- Drain and Heat Dairy Mixture: Drain the cooked potatoes using a colander. Return the empty pot to the stovetop over medium heat. Add minced garlic, remaining 1 1/2 teaspoons kosher salt, butter, sour cream, milk, and cream cheese to the pot. Stir continuously as the butter and cream cheese melt and combine until the mixture is hot and steaming, but not boiling.
- Mash Potatoes: Add the drained potatoes back into the pot with the heated dairy mixture. Mash the potatoes using a potato masher or an immersion blender for a smoother consistency until fully combined and creamy.
- Instant Pot Preparation (Alternative Method): Peel and quarter the potatoes similarly. Optionally place a basket at the bottom of the Instant Pot. Add the potatoes and cover with cold water without exceeding the max fill line. Add 1/2 teaspoon kosher salt. Seal the lid, set the valve to sealing, and select manual or pressure cook on high for 15 minutes. Allow 20 to 30 minutes for pressure to build before cooking starts.
- Release Pressure and Drain: When cooking completes, perform a quick release of the steam valve carefully. Once the float valve drops, open the lid. If a basket was used, lift the potatoes to drain, or carefully drain the pot contents into a colander.
- Heat Dairy Mixture In Instant Pot: Return the pot to sauté mode. Add garlic, remaining salt, butter, sour cream, milk, and cream cheese. Stir the mixture constantly until the dairy ingredients have melted and the sauce is hot and steaming but not boiling. Turn off sauté to prevent overcooking.
- Mash Potatoes In Instant Pot: Add the drained potatoes back into the pot with the dairy mixture and mash with a potato masher or immersion blender until creamy and smooth.
Notes
- For fluffier mashed potatoes, use an immersion blender to achieve a smoother texture.
- Do not allow the milk mixture to boil to prevent separation.
- Adjust salt to taste depending on dietary preference.
- Using the Instant Pot variation reduces active cook time and simplifies preparation.
- Gold Yukon potatoes are ideal for creamy texture but Russets can also be used.
