Sour cream, cream cheese, and delicate oniony chives give these creamy mashed potatoes their amazing flavor. Butter and half and half make them truly decadent.
These mashed potatoes are so rich and delicious that you’ll want them for evey holiday.
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Let me first say that I don’t make these mashed potatoes for eveyday. These are my special holiday potatoes.
They’re so incredibly rich and creamy…I just had to share them!
Every since I discovered you could make these in a stand mixer, I’ve made them in my KitchenAid.
But you can hand mash them and then whip them with a hand mixer, they’ll be just as light and and delicious.
This recipe starts with the potatoes obviously. I like russets but yukon golds work really well, too.
Peel them and cut them into about 1 inch pieces. I know a lot of people just quarter their potatoes but cutting them into smaller pieces allows them to cook quicker and more evenly.
Put them in a large dutch oven and cover them with cold water.
Bring it to a boil. Reduce the heat and simmer them until they can be easily pierced with a fork.
When they’re tender, drain them and leave them in the colander for a few minutes to let some of the water evaporate. Then put them in a large bowl.
Add the butter, cream cheese, and sour cream and mash away.
If you’re using a stand mixer, the paddle attachment will make short work of them. Or you can use a hand masher.
When the potatoes are mashed to your liking and the butter and cream cheese are melted and well incorporated, start adding the half and half a little at a time until you get the consistency you like.
You can stop here or give them a whip with the whisk attachment or a hand mixer.
This is the step that makes them light and creamy. It just takes a couple of minutes.
Finally, stir in the chives and add salt to taste.
Serve immediately or return to pan. Keep on low heat, stirring occasionally, until ready to serve.
Try these other delicious potato dishes next:
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