6 Yukon Gold Potatoes
2 tbsp Better than Bouillon Organic Chicken Base
1 stick Butter
1/2 package Cream Cheese
1/2 cup Sour Cream (Full fat)
Salt and pepper (to taste)
These Mountain High Mash Potatoes are so creamy and full of flavor a perfect side dish to your holiday meal. If you have been searching for the creamiest and tastiest mashed potato recipe for the everyday or for the upcoming holidays, then you have found it.
But there are a few tricks to getting your potatoes so creamy, and step one is using the right tool for the job. Back in the day we used potato mashers, but those always left clumps in the potatoes and today they’re becoming less and less popular since people are learning that with a potato ricer you can have the creamiest mashed potatoes ever without the clumps.
Below you will find a link under my kitchen essentials where you can find an excellent potato ricer, trust me it’s a kitchen tool you will come to love. If you do not mind a few lumps in your mashed potatoes then a regular masher will do a great job as well.
You can cook these potatoes in the slow cooker or if you like on the stove top, completely up to you. Just keep in mind that the stovetop method cooks them much quicker and is my prefered method.
There are a few ways I like to make mash potatoes, and I will share them all with you on this blog soon. But for now I’m sharing one of my favorites ways to make them, it’s a pretty basic way and one of the most healthiest I would say without sacrificing the flavor.
And that is because we are using sour cream and cream cheese instead of the traditional heavy cream. Which gives the potatoes a slightly different taste that I like allot. This recipe here is great for serving 6-8 people, if you have more or less to feed just use the recipe server below and the recipe will auto populate the ingredients so you don’t have too.
I hope you give it a go and if you are making these for the upcoming holidays, felsis feliz navidad to you and yours.
Note: These can be done in your slow cooker as well, just follow steps 1-2 and place them in the slow cooker anywhere from 4-6 hours then follow steps 4-5 and you’re done. Don’t skimp on the salt it really helps to bring the flavors all together.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review/picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 6 Yukon Gold Potatoes
- 2 tbsp Better than Bouillon Organic Chicken Base
- 1 stick Butter
- 1/2 package Cream Cheese
- 1/2 cup Sour Cream, Full fat
- Garlic Powder
- Onion powder
- Salt and pepper, to taste
- Bring a large pot of water to a boil, add in the potatoes whole with the skin on. Making sure all the potatoes are submerged. Boil on medium heat till they become fork tender, remove, strain and cool down in a bath of cold water.
- Once the potatoes have cooled down, peel them with your hands running them under cool water helps.
- Place each potatoe into the potato ricer and drop into the pot, once all the potatoes have been riced. Turn up the heat to medium and add in the cream cheese, butter and milk.
- Mash with a masher till combined and season with all seasonings to taste. Enjoy!