5lbsrusset potatoes, peeled and cut into 1 inch cubes
8ozcream cheese, at room temperature
1cupsour cream, at room temperature
1stickunsalted butter, at room temperature
pinch ofblack pepper
1tablespoonchopped Italian parsley (optional)
Preheat oven to 350°F. Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
Add cream cheese, sour cream, butter and onion salt and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
Transfer the mashed potatoes to a 9x13 or 2 quart greased baking dish. Add some cubed butter on top and sprinkle with black pepper.
Bake the mashed potatoes for 45 minutes or until golden brown on top. Top with some Italian parsley if desired.
Use starchy potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed creamy mashed potatoes.
Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
Drain the potatoes well to avoid a mushy, watery mess.
Use room temperature ingredients so they are absorbed more evenly by the potatoes.
Do not overwork the potatoes. You want to mash/whip until just light and fluffy.