Friday, February 22, 2013

Simply Perfect Mashed Potatoes

A big bowl of creamy and buttery mashed potatoes are one of my favorite comfort foods. Depending on my mood I can whip up a pot of garlicky mashed potatoes with skins on, or a casserole dish of super cheesy twice baked yukons or even just salted and slightly smashed fingerlings. The recipe below produces a creamy and smooth mashed potato that almost feels healthy if you use reduced fat cream cheese and just a pat of butter. Using some of the potato water adds back flavour and adds to the fluffiness of the potatoes.What's your favorite way to make mashed potatoes?


3 lbs Yukon gold potatoes, cut into 2-3 inch cubes
4 cloves garlic, skinned and chopped
1/2 - 2/3 cup low fat cream cheese or full fat but NOT no-fat 
1/2 - 3/4 cup potato water 
1 tbsp butter 
Salt and pepper to taste


  • Place potatoes in large pot and cover with cold, salted water.
  • Add garlic. 
  • Bring to boil. 
  • Boil until tender enough to easily price with fork. 
  • Remove 1 cup potato water. 
  • Drain rest of remaining water from pot. 
  • Add 1/2 cup reserved water and cream cheese. 
  • Mash until smooth. Add extra water if necessary. 
  • Season with salt and pepper. 
  • Add butter on top, if using.


  1. These definitely look like some amazing mashed potatoes! I will definitely have to try your recipe!

    Happy Blogging!
    Happy Valley Chow

  2. I love that you added back in a bit of the potato water. What a great way to keep some of those vitamines while adding to the fluffiness!