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–+ servings

THE BEST MASHED POTATOES

Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings 12 servings

Ingredients
  

  • 5 Ib. Yukon Gold potatoes peeled and cut into 1-inch cubes (11 cups)
  • 2 cups grated Parmesan cheese
  • 1 cup chopped fresh chives plus more for garnish
  • 1 8-0z. pkg. cream cheese
  • ½ cup butter
  • 4 tsp. minced garlic
  • ¼ tsp. salt
  • ¼ tsp. black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, reserving 2 cups cooking liquid. Return potatoes to pot and heat over low heat to dry, 1 to 2 minutes.
  • Add Parmesan, chives, cream cheese, butter, garlic, salt, pepper, and reserved cooking liquid. Mash until smooth. Garnish with additional chives and serve with butter. (Potatoes can be made ahead and chilled, covered, up to 1 day. Reheat in a baking dish at 350°F until hot, about 30 minutes.)

Notes

TOP TIPS
"I make these ahead, then bake them in individual-size souffle dishes and throw some Italian bread crumbs, Parm, and chives on top."
- ABBEYROADS
"If you want to temper the garlic a bit, roast it in your oven for about 45 minutes before you add it to the potatoes."
- THOMJANICE
"Don't overmix or overmash-they can turn gluey very quickly!"
- JLABB1
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