These aren’t your everyday Mashed Potatoes, they are a secret weapon for creating that special meal. My Daughter in Law, Michelle, called me after Thanksgiving last year asking for the recipe. Elizabeth, our granddaughter, asked her to make “my” mashed potatoes. Michelle made mashed potatoes for Elizabeth but they weren’t the same. Elizabeth is the self proclaimed Butter queen and these potatoes are her favorite. I wouldn’t even think of having a holiday meal without them.
Creamy Mashed Potatoes
Ingredients
- 5 lbs of potatoes, peeled and cut into 2” chunks
- 1 - 2 Sticks of Butter, 8 Tablespoons, softened
- 8 oz. Cream Cheese
- ½ to 1 Cup of Whole Milk, Cream or ½ & ½
- Salt and white pepper
Instructions
- Put the potatoes the bottom of a 5-quart saucepan, add water to cover by at least 1 inch. Heat on medium high heat until the pot comes to a boil. Add 1 – 2Tablespoons of salt and reduce the heat to and keep the pot at a medium boil until the potatoes are tender, about 15 – 20 minutes.
- Strain the potatoes and return them to the pot. Mash them with a potato masher, and then add the butter, the cream cheese, ½ cup of milk or cream, season with salt and stir until incorporated. Add the milk in tablespoons until the potatoes reach the consistency you like. Adjust the seasoning to your taste. Put the potatoes in a serving bowl and top with butter and serve warm.
Monica, I have never thought to add cream cheese to my mashed potatoes. What a great idea. I do use a lot of butter and either half and half or heavy cream. I think mashed potatoes should be rich!
I always add a lot of butter to my mashed potatoes too, they just don’t taste the same if I don’t, and my family notices. I do a baked version similar to your recipe sometimes, and add sour cream as well. Great, here it is 1:30 in the morning, and I’m craving mashed potatoes. lol
Love, love, love creamy mashed potatoes! I have a friend that uses herbed cream cheese sometimes to add a different flavor. I think the butter is what makes these divine!