Cream Cheese Mashed Potatoes
Watch me make these Cream Cheese Potatoes from start to finish!
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 !!
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!
- 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.
Get the Recipe: Cream cheese mashed potatoes
Ingredients
- 4 large russet potatoes, washed and scrubbed
- 2 1/2 cup chicken broth, may need more
- 4 tablespoons butter, plus more (room temperature)
- 4 oz cream cheese, room temperature
- 1/2 cup half n half, plus more (room temperature)
Instructions
- 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!
Video
Notes
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.
Last year my son made mashed potatoes for a potluck event. They were so bad his friends made fun of him! This year he sheepishly came to me for help. No worries I know just the recipe from my go to! His friends could not believe he made them! They were so creamy and delicious! Thank you for saving the day!