Who doesn’t crave the comfort of creamy, buttery mashed potatoes? Imagine taking that classic dish up a notch with rich cream cheese, adding an irresistible velvety texture. You won’t believe how simple it is to create a side dish that’s perfect for holidays or any comforting dinner. Ready to wow your taste buds?
Ingredients You’ll Need
- 3.5 pounds of white or Yukon Gold potatoes
- 1 tablespoon kosher salt (plus more for seasoning)
- 8 ounces cream cheese, softened
- 1 stick unsalted butter, room temperature
- 0.25 cup whole milk, warmed
- 0.5 cup heavy cream, warmed
- Freshly ground pepper to taste
Directions to Perfection
- Boil the Potatoes: Start by placing peeled and chopped potatoes in a medium pot with cold water, covering them by about 2 inches. Add 1 tablespoon of salt and bring the water to a boil. Lower the heat and let it simmer partially covered until the potatoes are fork-tender, about 35 minutes.
- Peel and Prep: Drain the potatoes and let them cool slightly until you can handle them. Carefully peel off the skins and cut the potatoes into large chunks.
- Mash and Mix: In a large mixing bowl, combine the potatoes, softened cream cheese, and butter. Using a hand mixer or stand mixer, blend the mixture until it’s smooth and well combined. Gradually add the warmed milk and ¼ cup of the heavy cream, mixing until you reach your desired consistency. Season generously with salt and freshly ground pepper.
- Final Touches: Transfer the mashed potatoes back to a pot over medium heat. Stir in the remaining cream and cook, stirring constantly, until heated through. Serve immediately or keep warm by placing in a covered bowl over simmering water for up to 2 hours.
Did you enjoy this creamy, dreamy mashed potato recipe? Share the love and warmth of your kitchen by pinning it on Pinterest or sharing it with your friends and family on Facebook. Let’s spread the comfort of home-cooked goodness together!
FAQ
1. Can I use milk alternatives?
Yes, but keep in mind that the flavor and texture may change. Consider using unsweetened almond milk or oat milk for a dairy-free option.
2. How do I make this ahead of time?
You can prepare and refrigerate the mashed potatoes a day in advance. Reheat them gently on the stove with a little extra cream or butter.
3. What’s the best way to keep mashed potatoes warm?
Place them in a heat-safe bowl over simmering water. Cover the bowl with a lid to prevent them from drying out.
Mouth-Watering Cream Cheese Mashed Potatoes Recipe
Ingredients
- 3.5 pounds of white or Yukon Gold potatoes
- 1 tablespoon kosher salt plus more for seasoning
- 8 ounces cream cheese softened
- 1 stick unsalted butter room temperature
- 0.25 cup whole milk warmed
- 0.5 cup heavy cream warmed
- Freshly ground pepper to taste
Instructions
- Boil the Potatoes: Start by placing peeled and chopped potatoes in a medium pot with cold water, covering them by about 2 inches. Add 1 tablespoon of salt and bring the water to a boil. Lower the heat and let it simmer partially covered until the potatoes are fork-tender, about 35 minutes.
- Peel and Prep: Drain the potatoes and let them cool slightly until you can handle them. Carefully peel off the skins and cut the potatoes into large chunks.
- Mash and Mix: In a large mixing bowl, combine the potatoes, softened cream cheese, and butter. Using a hand mixer or stand mixer, blend the mixture until it’s smooth and well combined. Gradually add the warmed milk and ¼ cup of the heavy cream, mixing until you reach your desired consistency. Season generously with salt and freshly ground pepper.
- Final Touches: Transfer the mashed potatoes back to a pot over medium heat. Stir in the remaining cream and cook, stirring constantly, until heated through. Serve immediately or keep warm by placing in a covered bowl over simmering water for up to 2 hours.
Notes
Courtesy of Martha Stewarts.