Cream Cheese Mashed Potatoes
These Cream Cheese Mashed Potatoes are incredibly creamy and full of flavor. Perfect as a side dish for holidays like Thanksgiving and Christmas, or any time you want to elevate your meal with a rich, comforting dish. These steps will help you achieve perfect mashed potatoes every time.
Servings: 6
Cost: 5
Equipment
- Potato masher or electric hand mixer
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 3 pounds russet potatoes (or Yukon gold) peeled and diced into 1-inch cubes
- 4 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- ½ cup Milk
- 2 cloves garlic minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Fresh chives or parsley chopped for garnish
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Cook Until Tender: Bring the water to a boil over medium-high heat. Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the Potatoes: Drain the potatoes well in a colander and return them to the pot.
- Mash with Butter and Cream Cheese: Add the softened butter and cream cheese to the hot potatoes. Use a potato masher or electric hand mixer to mash until smooth.
- Add Milk or Cream: Gradually pour in the milk or heavy cream while continuing to mash until you reach your desired consistency.
- Season: Season the mashed potatoes with salt and freshly ground black pepper to taste. Mix well to combine.
- Serve: Transfer the creamy mashed potatoes to a serving bowl. Garnish with chopped fresh chives or parsley. Serve hot and enjoy!
Notes
Hint: For extra fluffy mashed potatoes, mash them while they're still hot. Warming the milk or cream slightly before adding can help maintain the temperature and improve absorption.
Variation: If you prefer using an Instant Pot, cook the diced potatoes under high pressure for 8 minutes, followed by a quick release.
Storage: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
Variation: If you prefer using an Instant Pot, cook the diced potatoes under high pressure for 8 minutes, followed by a quick release.
Storage: Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed.
