Incredibly Easy Loaded Mashed Potatoes

These potatoes are a must-have in our house for any large holiday meal (and then sometime in between).  They are rich, thick, and incredibly cleaning.  Also indulgent!  These are not health food but they are good.  I’ve combined recipes over time with these and find they suit my needs perfectly.  These also make a large amount of potatoes – enough for a large gathering, enough to have leftovers, and enough to freeze half for another time.

They do freeze or chill but you might want to omit the buttermilk or heavy cream from them and set aside half (then add back to the half you want to make today) to help preserve their thickness and add only as needed.

You will need:

3 lb Potatoes (Preferably Yukon Golds)

4 oz cream cheese

1 stick of butter

2 tsp garlic powder

Pinch of onion powder

3.5 tbs salt

1 tsp Better than Bullion

3 tablespoons of heavy cream or buttermilk (or more to your preferred consistency)

 

Peel and cut 3 lb of potatoes.  Quarter them.  Yukon Golds are the best for this recipe (and many things, I find). As you’re doing this, bring a large pot of water to boil.  Add 3 tablespoons salt and 1 tsp Better Than Bullion to the water, too.  This really makes it taste fantastic.  If you are keeping it vegetarian, you can omit but I would sub a tsp of a vegetarian miso powder.

When the water boils, carefully add the potatoes and cover with a lid.  While your potatoes boil, add your cream cheese, butter, .5 tbs of salt, garlic powder, and onion powder.

 

Boil potatoes on medium for 15 minutes before checking the potatoes.  If they have softened, pull them and drain.  If not, boil another 3-5 minutes and check again.

After they are drained, put them in your stand mixer or a large bowl.  Do not over mix but mix until incorporated and soft.  Add buttermilk or heavy cream until desired consistency.

Enjoy these easy potatoes!  They are my go-to to bring to a Thanksgiving potluck or as a side to a potluck dinner and I always get asked for this recipe.  I should also add that they make a great accompaniment to my tandoori maple turkey (shown here).