4cupsboiled potatoes, pealed and cubed (use half russet and half red)
2ozcream cheese or sour cream (optional)
1tablespoonmayonnaise
¼cupchicken broth (or equivalent bouillon for concentrated flavors)
¼cupmilk or heavy cream
2tbsp salted butter
salt
pepper
Instructions
In a large bowl, gather the contents starting with the HOT cube boiled potatoes. The potatoes must be hot when making this dish. I think it plays a big role in making fluffy potatoes.
Add cream cheese and mayonnaise to the bowl. Do not mix yet
In another small pot melt the butter (you can use the same one you boiled potatoes in to save time or microwave these contents).
Add the milk/heavy cream and broth/bouillon to the pot and let it come to a boil.
Pour the mixture into the bowl with the HOT potatoes.
Now take a masher and mash the potatoes to combine it together (you can also fluff perfect potatoes in a kitchen aid mixture!) Key tip: all ingredients should be same temperature.
The mixture may be a bit runny but it will become fluffy and thicken as it cools within minutes of whipping/mashing.