I’m a meat and potatoes woman, so mashed potatoes happen pretty often at home. I love all textures, from chunky to smooth. These smooth mashed potatoes can be kept warm in an oven dish on low or a slow cooker on the warm setting. I often add shredded cheese as well, but here I keep it simple and deliver smooth potatoes, a perfect sidecar to any main dish meat.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 pounds russet potatoes, peeled and cut into 1-inch cubes
- 3 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup Greek yogurt
- 1 stick unsalted butter
- 8 ounces whipped cream cheese
- 1/4 cup finely chopped fresh chives
Instructions
- In a large pot add the potatoes, garlic, a few nice pinches of salt and enough water to cover everything. Bring to a boil and cook until the potatoes are fork-tender, about 20 minutes. Use a potato ricer to push all the warm potatoes and garlic into a large bowl.
- In a medium pot on medium heat, add the heavy cream, yogurt, butter, cream cheese, a pinch of salt and a few grinds of black pepper. Whisk to make everything smooth. Once warm, slowly pour into the potatoes while stirring to incorporate (you might not use all of the liquid). Top with the chives and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 546 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 95 mg |
| Sodium | 878 mg |