It's the potato that makes the difference. Yukon golds are perfect. No need for anything other than milk, butter, salt and pepper. Perfection and so many unnecessary calories avoided.
Always use fresh potatoes.It’s more work,but completely worth it. I don’t know my exact measurements. Just use lots of butter and heavy whipping cream.Salt to taste.
Put a stick of butter in a pot and cook it until it browns. (Watch this cause it can burn quickly). Add some fresh or dried thyme and about a cup of heavy cream. Mash the potatoes and add the mixture with salt and peper to taste. This is so good!
Peel and then cut length wise (why this works...I have no clue) boil in chicken broth. Drain when done, then add a block of cream cheese and a half a stick of butter with some garlic and onion powder. Mix with a potato masher. Best potatoes ever
After the potatoes are boiled and drained, I use a couple tablespoons of Mayo, milk, butter, Lawrys seasoned salt, and paprika and mash them until smooth and creamy. Never used to use Mayo but it is definitely a game changer. And I use Hellmans.