3lbsYukon Gold Potatoespeeled and cut into 2-3 inch cubes, then rinsed
3 teaspoonkosher saltdivided
¾cupmilkpreferably 2%, whole or half & half
4ozfull fat cream cheese softened at room temp
½cupfull fat sour cream
1garlic clove minced
In a large pot add all your diced potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches. (this will be roughly between 7-9 cups.) Add in 1 ½ teaspoon of the kosher salt.
Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.
While the potatoes simmer....In a separate smaller pot (or in the microwave) melt the butter into the milk, warming the milk through, but not boiling.
Drain the potatoes through a colander, give them a quick light rinse with warm water, and then place them back in the pot. Tip: Rinsing your potatoes (before and after cooking) with warm water washes away some of the potato starch that can make your potatoes "gluey".
Add in the sour cream, cream cheese, the milk/butter mixture, minced garlic, and the remaining 1 ½ teaspoon kosher salt. Using a hand held mixer blend the potatoes until you have a creamy mash.For no lumps whatsoever use a potato ricer.
Serve warm/hot as an amazing side dish!Top with a pat of butter that will melt and run all over the top for extra deliciousness!
INSTANT POT: You can also make these in the Instant Pot by following the instructions over at this recipe for The BEST Instant Pot Mashed Potatoes.FREEZING MASHED POTATOES: If you have leftovers or you want to prep these in advance, here is how to freeze and reheat:
Scoop into dollops on a baking sheet that will fit in the freezer.
Pop in the freezer for a couple hours. Once solid move them to a freezer baggie.
They will be good for 3 months.
To reheat place them in a skillet over medium-low heat with a little water or broth. Stir them around as they melt right in the pan!