Easy. Basic. Fluffy. Perfect.
Mashed potatoes and gravy go hand in hand with Thanksgiving. They are the PERFECT vessel for all of the wonderful turkey gravy. AND they make the best addition to a Thanksgiving leftover sandwich - trust me.
This recipe is a blank canvas. It is the most basic mashed potato recipe in the world, which gives you the ability to do anything with it.
Want to make it a loaded mashed potatoes? Fine, add some chopped bacon bits, cheddar cheese, and a dollop of sour cream.
Thinking blue cheese mashed potatoes would be more your vibe? I got you.
The key to fluffy, whipped, mashed potatoes is to use Yukon Gold potatoes. It is something about the amount of starch in these particular potatoes that make them the perfect companion to dairy. Instead of russets, the addition of dairy turns them into velvety goodness, instead of a gummy mess.
Not only are we using minimal ingredients, but our method of mashing these potatoes is brilliant. Don't worry about buying a potato ricer, or a mashing utensil. We are using our stand mixer and paddle attachment. Honestly, is there anything a stand mixer can't do? This creates mashed potatoes that are 90% velvety and 10% chunky. I love when there is a little bit of chunk because it adds additional texture.
🏷 Time: 40 minutes
🏷 Serves 6
2lbs Yukon Gold Potatoes
2 Quarts of Water
4oz Cream Cheese
1TBSP Asiago Cheese
Salt & Pepper to taste
Bring 2 quarts of water and 1TBSP of salt to a boil in a pot
Peel and quarter potatoes
Cook potatoes in boiling water until fork tender
Strain potatoes and place in the base of a stand mixer fitted with the paddle attachment, with about 1TBSP of the potato water
On low speed, mix potatoes and add the butter and cream cheese. Mix for about 2 minutes until fully incorporated
Add in asiago, and any salt & pepper (to taste). Mix on medium-high speed until fully incorporated, about another minute
Garnish with freshly chopped chives