Ingredients
- 4 lbs purple potatoes cut into quarters or halves if they are small
- 2 teaspoons salt + more to taste
- 4 tablespoons butter
- 1/2 cup full-fat cream cheese
- 1 3/4 to 2 cups your milk of choice I use almond milk
Instructions
- Place the potatoes in a large pot and cover with cold water until they are fully submerged by at least an inch. Add salt and stir.
- Cover with a lid and bring to a boil. Once boiling, reduce the heat slightly and gently boil until the potatoes are very easily pierced with a fork, about 20 to 25 minutes.
- Melt the butter, 1 3/4 cups milk, and cream cheese in a small pan on medium heat (the cream cheese won't fully melt). You can always add more milk during the mashing step if the consistency isn't right.
- Once potatoes are cooked, drain the water and mash the potatoes with a potato masher or a potato ricer. I strongly recommend a ricer for the smoothest mashed potatoes.
- When you've nearly reached your desired consistency, add in the butter, cream cheese, and milk mixture and stir well. Continue to mash the potatoes until the mash is smooth and fluffy.
- Season to taste with salt and enjoy!
