The Creamiest Mashed Potatoes
This is THE perfect recipe for the creamiest mashed potatoes ever! People absolutely rave over them!
Servings: 8 Servings
- 5 pounds russet potatoes washed and peeled
- 8 cups chicken broth
- 1/2 cup salted butter
- 8 oz cream cheese
- 3/4 cup buttermilk
- 1 teaspoon salt or to taste
Peel and rinse potatoes. Cut into 1-inch cubes or chunks. Place the potatoes into a large pot. Pour in chicken broth. Potatoes should be just covered with liquid.
Place the pot on the stove over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes.
Strain the potatoes from the broth and put the cooked potatoes into a large mixing bowl.
Add in the butter, cream cheese, buttermilk, and salt. Use a hand mixer to whip the potatoes and other ingredients until light, fluffy, and creamy (3-5 minutes), or use a potato masher or a potato ricer. Serve hot.
Chef's Note: After being cooked, these mashed potatoes can be placed in a crockpot on the low or warm setting for up to 4 hours before serving. This comes in quite handy for large and demanding meals like Thanksgiving, Christmas, or Easter.
Calories: 448kcal | Carbohydrates: 54g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 1380mg | Potassium: 1439mg | Fiber: 3g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 32.6mg | Calcium: 108mg | Iron: 3mg