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Best Mashed Potatoes - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 20 minutes
Servings 6 to 8 servings

Ingredients

  • 2 lbs russet potatoes
  • 2 lbs Yukon gold potatoes
  • 1 to 1 ½ cups half and half
  • 6 tablespoons butter
  • 3 garlic cloves minced
  • 6 ounces cream cheese softened
  • coarse ground black pepper and salt
  • chopped green onion for topping

Instructions

  • Cut the potatoes into equal sized pieces and place in a large stockpot. Add just enough water to cover the potatoes about 1 inch. Bring to a boil for about 10 minutes or just until they are fork tender. Be careful not to overcook the potatoes or they will become mushy.
  • Meanwhile, add the half and half, butter and garlic to a small stockpot over medium-low heat. Cook until the butter melts and the mixture has warmed through, stirring occasionally. Set aside.
  • Drain the water from the potatoes and place the stockpot back over a low heat to let all the steam and moisture evaporate.
  • Remove from the heat and add the cream cheese in with the potatoes. Mash the potatoes with a potato masher.
  • Pour in half of the half and half mixture into the potatoes and mash or blend with a mixer. Mix in the remaining wet mixture until you reach the desired consistency. Season with salt and pepper to taste and top with green onions.