The Best Mashed Potatoes Ever

• Vegetarian
• Gluten free

• Produce

  • 4 lbs Russet potatoes

• Baking & Spices

  • 1 Salt

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 1/4 cup Half & half
  • 1/4 cup Parmesan cheese, grated
  • 1 cup Sour cream

• Liquids

  • 1 Water

Found on munchkinsandmilitary.com

Description

Ingredients

• 4 pounds Russet Potatoes, peeled and chopped into 2ish inch pieces
• 1/2 cup (1 stick) Butter
• 8 oz (1 block) Cream Cheese
• 1/4 cup Grated Parmesan Cheese
• 1 cup Sour Cream (or Greek Yogurt)
• 1/4 cup Half & Half
• Salt
• Water

Directions

• Add the potatoes to a large pot and add enough water to cover them. Salt the water liberally and bring the water to a boil. While the potatoes are cooking, quarter the butter and cream cheese, then add them and the cheese, sour cream and heavy cream to a large mixing bowl. When the potatoes are tender (15-20 minutes), drain well and add them while still hot to the mixing bowl. Whip until smooth. I prefer to use my KitchenAid stand mixer with the whisk attachment. If the potatoes are too thick, slowly add more half and half (or milk) until they reach the desired consistency.