Quad Cream Mashed Potatoes

Prep Steps

• 5 lbs russet potatoes, then cut into 1 1/2-inch pieces {do:peel}

Boil the Potatoes

In a large pot, combine...

• 2 tbsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 5 lbs russet potatoes, peeled and cut into 1 1/2-inch pieces

Add enough water to cover the potatoes by 1–2 inches. Bring to a boil and cook until fork-tender, 15–20 minutes, then drain.

The Cream Mixture

In a separate saucepan over low heat, combine...

• 1/2 cup butter
• 8 oz cream cheese
• 1 cup sour cream
• 1 cup heavy cream
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp black pepper

Stir until the butter and cream cheese have melted and the mixture is smooth.

Mash

Add the cream mixture to the potatoes. Mash with a potato masher or beat with a hand mixer to the consistency you like.

Note: If needed, add a little more salt or a splash of milk to adjust the flavor and thickness.

Serve as is or topped with gravy.