The Potato That Started It All
Let me tell you about my grandson’s first bite. He was five. He tried these potatoes. His eyes got so wide. He said, “Grandma, these taste like clouds!” I still laugh at that.
That’s the goal. Fluffy, happy clouds on a plate. This recipe is my secret. It uses cream cheese and sour cream. They make the potatoes so rich and smooth. Doesn’t that sound good?
Why The Little Things Matter
Start with cold water. It seems small. But it cooks the potatoes evenly. No mushy outside and hard inside. That matters. Good food is about care.
Also, cut your potatoes the same size. Like little puzzle pieces. They will all be done at the same time. This is a quiet kitchen lesson. It makes everything easier.
Your Two Best Friends
You can make these two ways. On the stovetop, the old way. Or in an Instant Pot, the new way. I use both! The stove is for slow Sundays. The pot is for busy Tuesdays.
The magic step is the same. You warm the milk, butter, and cheeses together first. Fun fact: Warming them stops the potatoes from getting gluey! Then you mash it all in. The heat makes everything friends.
The Taste of Togetherness
Why does this recipe matter? It’s more than food. It’s the center of the table. Everyone leans in to get some. It brings people together. That is its real job.
The garlic is just a whisper. The butter and cream cheese sing. It’s comfort in a bowl. What food makes you feel that cozy? Tell me, I’d love to know.
Your Turn to Mash
Now, you try. Use a old-fashioned masher for a bit of texture. Or a blender for silk-smooth clouds. Which do you like better? I’m team masher, myself.
Remember, taste as you go. You are the boss of your potatoes. Need more salt? Add a pinch. This is how you make it yours. What will you serve them with? A roast chicken? Meatloaf? Share your favorite pairings with me!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Gold Yukon Potatoes | 5 pounds | |
| Minced garlic | 1 tablespoon | |
| Kosher salt | 2 teaspoons | divided |
| Unsalted butter | 4 tablespoons | |
| Sour cream | 1/2 cup | |
| Whole milk | 1/2 cup | |
| Cream cheese | 4 ounces |
My Cozy, Cloudy Mashed Potatoes
Hello, my dear. Come sit. Let’s talk about mashed potatoes. They are a hug in a bowl. I think everyone needs that sometimes. My grandkids call these “cloud potatoes.” They are so fluffy and soft. Making them is simple. But a few little tricks make them perfect. I learned from my own grandma, you see. Her secret was always the cream cheese. Doesn’t that smell amazing?
We can make them on the stove or in an Instant Pot. I’ll show you both ways. Just remember, the key is to start with cold water. It helps the potatoes cook evenly. And always use Yukon Gold potatoes. They mash up so creamy. I still laugh at the time I used baking potatoes. They were so gluey! We live and we learn.
Here is how we make our cozy clouds. Follow along with me.
- Step 1: First, peel your potatoes. Cut them into same-sized chunks. This is important. It means they will all be done at the same time. Put them in your big pot. Cover them with cold water from the tap. Add a good pinch of salt right now. It flavors them from the inside.
- Step 2: Now, cook them until they are tender. A fork should slide in easily. Be patient. Then, drain all the water out. (My hard-learned tip: Let them drain well. Soggy potatoes make watery mash!). Put the empty pot back on the warm stove.
- Step 3: To the warm pot, add everything else. That’s butter, garlic, milk, sour cream, and the secret—cream cheese! Let it all melt together. Stir until it’s a steamy, happy mixture. Please don’t let it boil. We just want it warm and friendly.
- Step 4: Add your drained potatoes back in. Now, mash away! A simple masher is my favorite tool. It leaves little bits of potato. For super smooth clouds, you can use a blender stick. Do you like your mash lumpy or smooth? Share below! Taste it. Add a little more salt if it needs it. Then, serve with a big smile.
Instant Pot Friends: Your steps are just as easy. Put the potato chunks and water in the pot. Cook on high pressure for 15 minutes. Let the steam out very carefully. Then drain the potatoes. Use the Sauté setting to warm the milk mixture. Then mash it all together. So simple!
Cook Time: 40 minutes (Stovetop) / 30 minutes (Instant Pot, plus preheat)
Total Time: 55 minutes
Yield: 10 happy servings
Category: Dinner, Sides
Three Fun Twists for Your Spuds
Once you know the basic cloud, you can play! Here are three of my favorite ways to change it up. They are all so good.
- The Garden Patch: Stir in a handful of chopped fresh chives and some shredded cheddar cheese. It’s like a baked potato in mash form!
- The Holiday Helper: Mix in a spoonful of prepared horseradish. It gives a little zingy kick. Perfect with a holiday roast.
- The Everything Cloud: Swap the garlic for a spoonful of “everything bagel” seasoning. Trust me, it’s wonderful. A fun surprise for your taste buds.
Which one would you try first? Comment below!
What to Serve With Your Clouds
These potatoes love company. They are the best friend to a simple roasted chicken. I like to pour the chicken juices right over the top. So good. They are also perfect with meatloaf or next to some sausages.
For a pretty plate, make a little well in the middle of the mash. Fill it with buttery peas or gravy. A sprinkle of paprika on top adds a nice spot of color. It makes it look so special.
To drink? A cold glass of apple cider is lovely. It’s sweet and tangy. For the grown-ups, a simple glass of Chardonnay wine pairs beautifully. It’s crisp and clean. Which would you choose tonight?
Keeping Your Mashed Potatoes Happy
Let’s talk about keeping these potatoes for later. They store beautifully in the fridge. Just put them in a sealed container for up to four days. For the freezer, use a freezer bag. Press out all the air and lay it flat. It will keep for two months.
Reheating is simple. Add a splash of milk and warm them slowly on the stove. Stir often. You can also reheat them in the microwave. Cover the bowl with a damp paper towel. This keeps them from drying out.
I love making a big batch on Sunday. It makes weeknight dinners so easy. I once forgot to add the extra milk when reheating. They were a bit stiff! Now I never skip it. Having a ready-made side dish saves time and stress. It means a cozy meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Mashes
Sometimes mashed potatoes can be tricky. Here are three common issues and my easy fixes. First, lumpy potatoes. Your pieces were probably too big. Cut them into even, smaller chunks before boiling.
Second, gluey or gummy potatoes. This happens if you over-mix. Use a masher, not a electric mixer. Stop mashing once they are smooth. I remember when I used a mixer once. They turned into paste! Gentle handling keeps them fluffy.
Third, bland flavor. Do not be shy with the salt. Season the boiling water. Also, warm your milk and butter first. Cold dairy cools the potatoes down. This mutes all the lovely flavors. Getting these steps right builds your cooking confidence. It also makes the taste wonderful. Which of these problems have you run into before?
Your Mashed Potato Questions, Answered
Q: Are these mashed potatoes gluten-free? A: Yes! All the ingredients listed are naturally gluten-free.
Q: Can I make them ahead of time? A: Absolutely. Make them, cover, and refrigerate. Reheat with extra milk.
Q: What if I don’t have sour cream? A: You can use plain Greek yogurt instead. It works just as well.
Q: Can I make a smaller batch? A: Of course. Just cut all the ingredients in half. It works perfectly.
Q: Any optional tips? A: For extra flavor, try a sprinkle of chives on top. Fun fact: Potatoes were first grown in South America over 7,000 years ago! Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe as much as my family does. It is a true comfort food. These potatoes have graced our holiday table for decades. They remind me of laughter and full bellies.
I would love to see your creations. Sharing food connects us all. It is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. I cannot wait to see your cozy meals.
Happy cooking!
—Anna Whitmore.
Classic Mashed Potatoes (Stovetop or Instant Pot)
Description
Creamy, classic mashed potatoes made easy on the stovetop or in your Instant Pot. The ultimate comfort food side dish for any meal.
Ingredients
Instructions
- Stovetop: Peel and quarter cut the potatoes, making the pieces about the same size. Add to a large pot and cover with cold water. Add in ½ teaspoon of the salt. Cover and place over high heat. Cook 35 to 40 minutes until the potatoes are tender and easily poked with a fork.
- Drain the potatoes into a collander. Bring the empty pot back to the stovetop bringing the heat down to medium. Add garlic, remaining salt, butter, sour cream, milk, and cream cheese to the pot. Stir the milk mixture letting the butter and cream cheese melt. As the mixture warms up keep stiring to make sure everyething melts together. Once everything has come together and the milk mixture is hot and starting to steam remove from heat, do not let the mixture start to boil.
- Add the drained potatoes back to the pot and mash with a potato masher or for smoother potatoes you can use an immersion blender.
- Instant Pot: Peel and quarter cut the potatoes, making the cut pieces about the same size. For convience add a basket to the bottom of the pressure cooker pot, if you don’t have one it is okay. Add the potatoes to the pot and cover with cold water making sure not to go above the max fill line (if a little bit of the potatoes are sticking out of the water it is okay). Add in 1/2 teaspoon of the salt. Cover and seal lid, turn steam vent to sealing, and select manual/pressure cook. Set to high pressure for 15 minutes. With the large amount of water the pressure cooker will take between 20-30 minutes to preheat before cooking depending on the model.
- When the timer goes off quick realease the steam vent carefully. Once the float has dropped carefully open the lid. If you added the basket you can carefully lift the potatoes out and let them drain in the sink then lifting out the pot and pour out all the water OR carefully lift out the whole pot and drain the potatoes into a collander.
- Replace the pot into the instant pot and set to sauté. Add garlic, remaining salt, butter, sour cream, milk, and cream cheese to the pot. Stir the milk mixture letting the butter and cream cheese melt. As the mixture warms up keeps stiring to make sure everyething melts together. Once everything has come together and the milk mixture is hot and starting to steam turn off the sauté mode to stop the heat, do not let the mixture start to boil.
- Add the drained potatoes back to the pot and mash with a potato masher or for smoother potatoes you can use an immersion blender.
Notes
- Nutrition Information: Yield: 10, Serving Size: 1, Amount Per Serving: Calories: 323, Total Fat: 11g, Saturated Fat: 7g, Trans Fat: 0g, Unsaturated Fat: 4g, Cholesterol: 32mg, Sodium: 320mg, Carbohydrates: 50g, Fiber: 5g, Sugar: 4g, Protein: 7g.
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