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Fluffy Mashed Potatoes

Recipe for the most fluffy mashed potatoes.

Author: Kami | NoBiggie.net
  • 1 5lb. bag potatoes peeled and cut into chunks
  • 4oz. cream cheese
  • 1/2 cup butter (1 stick) salted
  • 1/2 cup heavy cream
  • 1 pinch baking powder
  • 1 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 clove garlic (*optional) minced
  • 1 tablespoon salt to salt the water
  1. PREP THE POTATOES: Start with a large bowl of water near your work station. As you peel and cut up the potatoes, submerge the potatoes under the water in the bowl to keep them from turning pink while they are uncooked.

  2. BOIL THE POTATOES: In a large pot add the cut and peeled potatoes. Cover with enough water. Add 1 tablespoon salt to the water. Bring the water to a boil, then turn the heat down and let the potatoes simmer in the water until the potatoes are fork tender (about 15-20 minutes). Drain the water from the pot.
  3. PAN DRY THE POTATOES:  Remove any excess water from the cooked potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Let the cooked potatoes sit in the hot pot on the hot burner to let any excess water evaporate from the potatoes for about one minute. This will help the potatoes so they're not soggy. Turn the heat off.
  4. ADD THE OTHER INGREDIENTS: Add a pinch of baking soda (this is key for the ultimate fluffiness). Add the cream cheese, butter, cream, and salt.

  5. MASH THE POTATOES: Use a potato masher to mash the potatoes and to mix them together with the other ingredients. Continue mashing until they are light and fluffy. Add more salt and pepper to taste as desired.

  6. FOR SERVING: Move the mashed potatoes to your serving dish and add more sliced butter on top for serving.