Easy Creamy Mashed Potatoes
Quick and Easy Creamy Mashed Potatoes. Boil potatoes and mix in sour cream, cream cheese, butter and milk for fluffy mashed potatoes as Thanksgiving side.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
- 3 pounds Russet potatoes
- 3 teaspoons salt divided
- ¼ cup butter (half stick)
- 8 ounces cream cheese
- 1 cup light sour cream
- ½ cup whole milk
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Fresh parsley as optional garnish
Peel and cut potatoes into large cubes.
Place potatoes and 2-teaspoons salt in a large pot and fill with water to submerge potatoes (leave at least 1-inch from top to prevent over boiling). Bring to a boil on high heat. Then reduce to medium-high and boil 15-20 minutes, until potatoes are just tender. Remove from heat and drain.
Place cooked potatoes in a large mixing bowl or stand mixer. Add butter, cream cheese, sour cream, milk, garlic powder, pepper, and remaining 1-teaspoon salt. Use an electric mixer with whisk attachment to beat until combined and fluffy.
Garnish mashed potatoes with parsley, and serve with your holiday meal
- If you don't have and stand mixer or handheld one, use potato masher on potatoes, then stir in remaining ingredients. The texture will not be as light and fluffy, but will still taste great.
- Use more or less milk to reach desired consistency. I like my creamy mashed potatoes very light and airy, and add extra milk.
Calories: 267kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 1072mg | Potassium: 670mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10.8% | Vitamin C: 9.7% | Calcium: 8.8% | Iron: 7.3%