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.
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.
Followed this recipe to the T and it was AMAZINGGGG. best mashed potatoes ever. thank you! whole fam loved it
Made these on Thanksgiving and it was an even greater hit than my baked chicken!!! These are the creamiest and most delicious mashed potatoes I have EVER had, bursting with so much flavor and warmth!!!!! Thank you so much for this recipie!!!!!!!! 🙂
I’m using this recipe to make a mashed potato bake for Christmas. Tunite I will make potatoes let them sit in fridge over nite, and bake on Christmas day topped with butter mozzarella cheese and breadcrumbs YUM!
Can I use veggie broth?
I ONLY make homemade mashed potatoes and never once thought of boiling the potatoes in chicken broth! Outstanding idea. I can’t wait to try this out with the cream cheese. I have a feeling….!
All I can say is WOW! Thanks to you, these were the best mashed potatoes I’ve ever made and eaten. This recipe will be used often in my home. Thank you so much for posting your recipes. I made this with your Man Pleasing Meatloaf and dinner was phenomenal!
I swear… these are the best potatoes I have ever made in my life! My boyfriend ate 3 helpings and I am sure he is going to want them again real soon! I love the taste and the cream cheese is that ingredient that adds flavor that you didn’t know was missing in mashed potatoes!
The best homemade mashed potatoes I’ve every tasted, amazing!!! Thanks again Monique .
AWESOME MASH POTATOES WERE SOOO DELCICIOUS! My family was amazed! I am now hooked on your channel and website!!! 🙂
This recipe is amazing! I tried it for the first time today and everyone loved it! Im not much of a cook either so this says something! The recipe is so hard to mess up and its super quick to make! Definitely worth 5 stars!
Hey.. had a question… How many cups of chicken broth did you use? The directions says 2 but it looked like 4-6 in the video.. Thanks!
I made these for Thanksgiving dinner for my very large family and these mashed potatoes gave them LIFE honey! Thank you for your recipes. You have really started to elevate my cooking skills.
these mashed potatoes were a hit for my thanksgiving dinner..thank you so much diva. Your recipes are truly a blessing in my kitchen. God Bless you!
I came across your site looking for recipes for Thanksgiving. Now I’m hooked and subscribed to your Youtube channel. Your sweet potato pie recipe came out amazing. Will try this. Hadn’t even thought about chicken broth or cream cheese. I have been adding goat’s cheese for some cream and tangy flavor. I’ve heard that the skin has lots of nutrients, high in % iron, potassium and fiber. I like the skin and rustic home taste, also easier. I scrub mine like crazy too.
I just wanted to let you know that I have always wondered how to achieve the mashed potatoes just as in the restaurants and now I know! This was my first time ever making homemade mashed potatoes and I will never go back to the box! The only variation that I did was keeping the skin on the potatoes because my husband and I prefer it. Thank you for such a wonderful recipe, you’ve made my Thanksgiving amazing!
I WILL BE MAKING THIS SOON!! THANKS MONIQUE!
Hi Monique!! Everytime I see a new recipe I light up like a kid at Christmas! Thanks for sharing this mashed potatoes recipe! I’m addicted to all things startch, so it’s only right that I give these a try! Can you post your new “better than your sisters” Mac & Cheese recipe?! I’ve been waiting patiently, lol. Thanks again! 🙂
I noticed you use chicken broth in a lot of your recipes.i will definitely be trying these mashed potatoes.along with several of your recipes the tried.which were great by the way.you rock! Keep those delicious recipes coming girl 🙂
Thanks so much for all the new yummy Thanksgiving recipes! I love mashed potatoes and will definitely be trying these! Could you add that new “better than your sis” Mac & Cheese recipe that you found?! I’ve been waiting for it girly! Lol, thanks!