When I think of comfort foods, mashed potatoes immediately come to mind. They’re smooth, creamy, and oh so delicious, and they are the perfect side dish for just about any meal! I love ordering mashed potatoes in restaurants, but I could never get them to taste quite the same at home. They always turned out too gummy, so I would just pick up some Bob Evans mashed potatoes at the grocery store to pop in the microwave.
Well, I don’t accept defeat easily, so I was determined to make perfect mashed potatoes no matter how many times I had to try. And I finally did it!!!
These mashed potatoes are perfect in every way! They are smooth, creamy, delicious, and compliment just about any meal! Oh, and they’re a breeze to make!
Here’s what you’ll need:
- 24 ounce bag baby yellow (gold) potatoes (red potatoes work well too)
- 2 tablespoon butter (or vegan butter)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces ⅓ less fat cream cheese (or vegan cream cheese)
- ½ cup milk of your choice (I use unsweetened almond milk)
Directions:
Rinse potatoes with water and slice into 1 inch chunks (I keep the skins on, but you can peel them if you want to)
Place potato chunks into a large pot and fill with water about 1 inch above the potatoes
Bring potatoes to a boil and continue cooking until they are tender and easily pierced with a fork, about 15-25 minutes depending on the size of your chunks
Drain potatoes and place in a large mixing bowl
Add butter, salt, pepper, and cream cheese, and beat with an electric mixer until smooth=][pj
Slowly pour in milk, 2 tablespoons at a time, until you get a creamy consistency (you may not need the whole ½ cup)
Add optional add-ins if using them and blend until incorporated
Serve immediately
Store leftovers in an airtight container in the fridge for up to 3 days
Optional add-ins:
- 2 teaspoons chopped chives
- Roasted garlic
- ¼ cup nutritional yeast for vegan cheesy mashed potatoes
- Cheddar and bacon for loaded mashed potatoes
The Best Mashed Potatoes (gluten free, vegan option)
Ingredients
- 24 ounce bag baby yellow (gold) potatoes red potatoes work well too
- 2 tablespoons butter or vegan butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces ⅓ less fat cream cheese or vegan cream cheese
- ½ cup milk of your choice I use unsweetened almond milk
Instructions
- Rinse potatoes with water and slice into 1 inch chunks (I keep the skins on, but you can peel them if you want to)
- Place potato chunks into a large pot and fill with water about 1 inch above the potatoes
- Bring potatoes to a boil and continue cooking until they are tender and easily pierced with a fork, about 15-25 minutes depending on the size of your chunks
- Drain potatoes and place in a large mixing bowl
- Add butter, salt, pepper, and cream cheese, and beat with an electric mixer until smooth
- Slowly pour in milk, 2 tablespoons at a time, until you get a creamy consistency (you may not need the whole ½ cup)
- Add optional add-ins (see notes below) if using them and blend until incorporated
- Serve immediately
- Store leftovers in an airtight container in the fridge for up to 3 days
Notes
- 2 teaspoons chopped chives
- Roasted garlic
- ¼ cup nutritional yeast for vegan cheesy mashed potatoes
- Cheddar and bacon for loaded mashed potatoes