Ultimate Cream Cheese Mashed Potatoes
These are the perfect holiday mashed potatoes. Period. Potatoes. Butter. Heavy cream. Whole milk. Cream cheese. And more butter. You really do not need another one. I was watching The Martha Stewart Show and she was making her mom (Big Martha's) mashed potato recipe with Snoop Dogg. (yeah, you heard that right ... Snoop Dogg on Martha Stewart, seems they're BFFs!) Now... in all fairness, this recipe probably isn't a recipe that you'd want to prepare on an every day basis, but more like a special occasion or holiday recipe.
Me, I haven't done the big solo Thanksgiving or Christmas spread for all the family since I married The Cajun because my parents have passed on, my son is married and my daughter in law has a very large family event, so he and I usually go to my cousin's house, to the in-laws, or sometimes, to my son's house for the holidays when they host. I often miss having all the leftovers - especially the turkey - so almost every year I do a before or after mini Thanksgiving spread with all my favorites just for me and him... and just for the leftovers.
Anyway, I love when Martha features Big Martha's recipes, and this one is a definite winner. The best ever mashed potatoes, hands down. Here's how I make them.
If preparing the potatoes stovetop, I would place unpeeled potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into chunks.
These days, I usually use my Instant Pot to prepare potatoes for any mashed potatoes and since it's so quick to cook, I do peel and cut them into chunks in advance of cooking them.
Mash the cream cheese in.
Beat until combined, adding more cream as needed. Season with salt and pepper, and beat to desired consistency.
Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours. Drizzle with melted butter, and top with a sprinkle of pepper and fresh parsley, if desired.
For more of my favorite potato recipes, visit my page on Pinterest!
Ultimate Cream Cheese Mashed Potatoes
Ingredients
- 3-1/2 pounds potatoes, Russets or Yukon Gold
- Kosher salt and white pepper or freshly ground black pepper
- 8 ounces cream cheese, softened at room temperature
- 1/2 cup (1 stick) of salted butter, softened at room temperature
- 1/4 cup whole milk, warmed
- 1/2 cup heavy cream, warmed
- Fresh parsley, to garnish, optional
Instructions
- Place unpeeled potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil.
- Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into chunks.
- Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined adding more cream as needed. Season with salt and pepper, and beat to desired consistency.
- Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through well.
- Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.
- Drizzle with melted butter, and top with a sprinkle of pepper and fresh parsley, if desired.
Notes:
These potatoes, with a tiny bit of adaptation, are perfect to make a large tray of Make-Ahead Mashed Potatoes for a Crowd for a potluck or a bigger holiday dinner. Lighten these up by using lower fat products in place of the butter, cream and whole milk. You won't have the same flavor as full fat, but some things to try include low fat and fat free cream cheese, plain or Greek yogurt, sour cream, fat free evaporated milk, 1% milk, fat free half and half, buttermilk or a fat free broth. Margarine may also be used in place of the butter.
Garlic Mashed Potatoes: You can add the peeled cloves directly into the boiling water with the potatoes, then remove, roast in a pan for additional flavor, and mash them. Add to the cooked potatoes. For this recipe you'll want most of a full head of garlic, but use it to taste, adding some and tasting before adding more. Even better is roasted. Cut off the tip end of a whole head of garlic, place it with the cut side up into a piece of aluminum foil, drizzle all over with good olive oil, pull the sides up a bit and loosely cover. Roast in a preheated 400 degree oven for about 30 minutes or until the cloves are fork tender. Let cool, then squeeze out what you want to use and mash. Add to the potatoes. Save or eat the rest!
For the Instant Pot: Peel potatoes and cut into chunks. Add 1 cup water to bottom of pot and add steamer basket. Place potatoes into basket and top with 1 teaspoon salt. Seal and set manual for 8 minutes; let pressure release naturally. Remove basket and drain off water. Transfer potatoes to pot. Add butter and cream cheese and mash in well. Begin adding milk and continue mashing until it reaches the desired consistency. Taste and adjust seasonings.
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