Yummy yummy for my tummy!!! That’s how I feel about a good ol’ pot of southern homemade mashed potatoes. You’d think I make them often as much as I like them but I don’t, usually for special occasions. These mashed potatoes are really easy to make and turn out perfect every time.
They are so light, soft, creamy and fluffy yet thick, just the way homemade mashed potatoes should be in my opinion. If you were looking for the super pureed, thin mashed potatoes then honey this recipe is not for you !!
The flavor of these cream cheese mashed potatoes is downright perfect! No seasonings needed thanks to cooking them in savory chicken broth and creaming them with real butter, cream cheese and half n half.
I know… they aren’t waistline-friendly but your taste buds will thank you! They are perfect for adding in other ingredients like chives, roasted garlic, bacon, cheese or smothering them in gravy but I like them plain and simple with a pat of butter and a sprinkling of chives.
There are certain tips for making perfect mashed potatoes that I like to use. Some folks say that tips are just opinions when it comes to making mashed potatoes and I agree somewhat. My grandmother doesn’t follow any of these tips really and her mashed potatoes always come out like a cloud of goodness. However, if I tried her same recipe mine would be like glue. *Kanye shrug* Who knows!
All I know is that these are the tips I follow and it never fails to produce a pot of out of this world mashed potatoes.
- Slice the potatoes lengthwise, into even strips. Do not cut them into large cubes.
- Make sure that everything that’s going into the potatoes is warm, nothing cold.
- When potatoes are done, be sure to drain them and then let them steam on the stove for a bit.
- Mash the potatoes just until they are broken up. DO NOT OVER MASH!
- Add the warm liquid and use a whisk or rubber spatula to gently stir.
- Add butter!! Butter and potatoes belong together. Add it. Lots of it!
- The more you mash and stir the potatoes the tougher/gluey they will become so make each mash and stir count!!
- Use a rubber spatula to gently fold the potatoes if needed.
Watch me make these Cream Cheese Potatoes from start to finish!
- 4 large russet potatoes, washed and scrubbed
- 2½ cup chicken broth (may need more)
- 4 tablespoons butter, plus more (room temperature)
- 4 oz cream cheese, room temperature
- ½ cup half n half, plus more (room temperature)
- Peel potatoes.
- Slice each potato lengthwise in even slices
- Place into a large pot and cover with chicken broth.
- Bring to a light boil and then immediately reduce heat to a simmer.
- Cook potatoes until super tender, about 20-30 minutes.
- Drain potatoes in collider and return to hot pot.
- Turn heat to medium and let potatoes steam for a minute to dry up some of the leftover liquid in the potatoes. (Be careful not to burn the potatoes) Reduce heat if needed.
- Mash each potato once or twice just enough to break it up.
- Sprinkle in the butter and cream cheese and let it melt.
- Use a rubber spatula to gently toss the potatoes and incorporate the butter and cream cheese.
- Add half n half.
- Now gently stir the potatoes with a whisk until desired texture is reached. (Don't over due it)
- Add more half n half to thin out the potatoes to reach desired consistency if needed.
- Add more pieces of butter and let them melt without stirring.
- Serve potatoes piping hot!
Make sure that everything that's going into the potatoes is warm, nothing cold.
When potatoes are done, be sure to drain them and then let them steam on the stove for a bit.
Mash the potatoes just until they are broken up. DO NOT OVER MASH!
Add in the warm liquid and use a whisk to gently stir.
Add butter!! Butter and potatoes belong together.
The more you mash and stir the potatoes the tougher/glue-ier they will become so make each mash and stir count!!
Use a rubber spatula to gently fold the potatoes if needed.