(For Instant Pot, see below)
3 lb. potatoes – Russets, Yukon Gold, or Red Bliss
1/4 c. butter, room temperature
2 oz. cream cheese, room temperature
2/3 to 1 cup cream, or Carnation evaporated milk (Carnation only)
2 t. salt
Peel potatoes and cut into 1″ slices, no need to dice. (If using Red Bliss, only peel half of the scrubbed potato as the thin red skins are very tasty in the mashed potatoes.)
Place potatoes in large, non-reactive saucepan, and fill with water. (Saucepan should be large enough to give potatoes plenty of room so they don’t get stuck to the bottom.)
Add salt.
Bring to boil on medium high heat.
Reduce heat and simmer 20-30 minutes, until potatoes are “fork-tender”
Drain potatoes in colander and return to pan.
Let sit in dry, warm pot for 5 minutes for moisture to evaporate.
Add butter, cream cheese, and mash
Whip potatoes with a fork while adding cream or milk.
Add as much cream or milk to achieve consistency as desired
Pour into serving bowl and garnish with chopped fresh parsley, if desired.
For Instant Pot:
Place potatoes in Instant Pot
Add water to barely cover potatoes
Add 1 t. salt
Manual high for 10 minutes
Quick release, slowly, as liquid may fizzle up
If potatoes are not all the way cooked, let sit in the water a few minutes
Continue to finish as instructed above
