Cream Cheese Mashed Potatoes
Cream Cheese Mashed Potatoes are a rich twist on the classic mashed potatoes. Adding cream cheese creates a creamy, velvety texture that’s perfect for any meal, especially holiday feasts.
Ingredients
- 5 lbs Yukon Gold or Russet potatoes, peeled and cut (for creamy texture)
- 8 oz cream cheese, softened
- ½ cup unsalted butter
- 1 ½ cups milk (or buttermilk for extra creaminess)
- 1 tsp sea salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 tbsp chopped chives (optional)
Instructions
- Peel and cut about 5 lbs of Yukon Gold or Russet potatoes into even pieces.
- Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender (15-20 minutes).
- Drain the water and return potatoes to the pot on low heat to dry them out.
- Add 8 oz softened cream cheese, 1 stick of butter, and 1 ½ cups of milk. Mash until smooth (avoid overmixing to prevent stickiness).
- Season with 1 tsp sea salt, 1 tsp garlic powder, and ½ tsp black pepper.
- Optional: Stir in 2 tbsp chopped chives for added flavor.
- Serve warm and enjoy!
Notes
- For an even creamier texture, try substituting buttermilk for regular milk.
- Add garlic, fresh herbs, or even cheese variations like sharp cheddar or goat cheese for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to a month.
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