| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 5 pounds Yukon gold potatoes
- 2 1/2 sticks (1 1/4 cups) salted butter, at room temperature
- 1 1/2 packages cream cheese (12 ounces total), at room temperature
- 1/2 cup half-and-half
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- Milk, if needed, for thinning
- Chopped fresh parsley, for garnish
Instructions
- Peel the potatoes, rinse in cold water and cut into fourths. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
- Meanwhile, add the butter to a saucepan over medium heat. Allow the butter to brown, 2 to 3 minutes, being careful not to burn it. Swirl the pan as you go, stopping when the solids turn medium to deep golden brown.
- Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that’s released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
- Add the cream cheese, half-and-half, cream, some salt and pepper and three-quarters of the brown butter to the pot and stir to combine. If the mixture needs thinning, add some milk. Check the seasonings, adding salt and pepper to taste. Drizzle the remaining brown butter over the top. Sprinkle with fresh parsley.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 401 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 80 mg |
| Sodium | 573 mg |
| Serving Size | 1 of 12 servings |
| Calories | 401 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 80 mg |
| Sodium | 573 mg |
Reviews
These turned out so thin and watery that they’re inedible. Almost like a potato gravy. I have no idea what went wrong, but I’m definitely heartbroken. This seems like so much liquid for just 5 pounds of potatoes. I might try again, but it just feels like throwing ingredients away at this point.
These truly are THE BEST mashed potatoes. I do them with half potatoes, half parsnips which just adds to the nutty brown butter flavor. Makes a TON but sooooooo good.
Could you make these as head and reheat in oven?
How could you make this ahead?
These really were amazing. The reicpe as written makes a ton of potatoes. I cut the recipe way down for just the two of us. The only criticism I would have is that it’s a complex dish to make while you are trying to make the rest of the meal at the same time. I served it with brown butter cube steaks and broccoli and found that the other dishes suffered as I concentrated all my energy on the potatoes. However, it is an excellent make-ahead dish for large gatherings. The taste and texture is delicious. I even found myself licking the serving spoon at the end of the meal!
The brown butter gave it another dimension of flavour, thanks Ree!
Best mashed potatoes I’ve ever made (and possible ever had)! Buttery and creamy and delicious!
YUM – needed this recipe after watching all the violent protests.
The Best shamed potatoes ever
BEST. MASHED. POTATOES. EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
No joke, y’all! These are so so so so so so goooooooooooooooooooooooooooooood!!
They are so creamy, and flavorful, and that brown butter………oh my word! You cannot skip that step! The browned butter absolutely makes it! These are perfect, and I will never use another recipe, ever!
No joke, y’all! These are so so so so so so goooooooooooooooooooooooooooooood!!
They are so creamy, and flavorful, and that brown butter………oh my word! You cannot skip that step! The browned butter absolutely makes it! These are perfect, and I will never use another recipe, ever!