Today on Fresh Dish Foodie, Whitney is making Cream Cheese Mashed Potatoes.
This easy recipe is perfect for your holiday feast and we guarantee the bowl will be scraped clean. Make these ahead of time and keep warm so you can focus on the last minute details of your gathering.
Simply season with salt and pepper or spice things up with garlic powder or garlic salt.
Get the full recipe below:
Ingredients:
5 pounds Yukon Gold potatoes, peeled, quartered, and cut into 1/2-inch pieces
1 stick unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 to 1 cup milk, half and half, or heavy cream
2 tsp kosher salt
1/2 tsp freshly ground black pepper
Directions:
- Place potatoes in a large pot and add enough cool water to cover. Bring to a boil. Cook for 15-20 minutes, until potatoes are tender and a fork can be inserted into the center of the wedges easily. Drain potatoes into a colander.
- Add butter, cream cheese, 1/2 cup milk, kosher salt, and pepper to the still-hot pot, then place the hot potatoes on top. Let sit for about a minute, then use a potato masher to combine until the butter and cream cheese have melted. Leave as-is for chunkier mashed potatoes, or for smoother potatoes use a hand mixer or a stand mixer fitted with the paddle attachment to gently combine to desired consistency, adding additional milk as needed. Don’t over-whip, or potatoes will become gluey.
- Season to taste with additional salt and pepper and serve.
