Cream Cheese Mashed Potatoes
User Reviews
5.0
9 reviews
Excellent
Cream Cheese Mashed Potatoes
Report
This recipe for cream cheese mashed potatoes is the only one you'll need!
Share:
Ingredients
Mashed potatoes
- 5 lbs Russet potatoes peeled and quartered
- 3/4 cup unsalted butter
- 2 cloves garlic minced
- 8 oz cream cheese cubed and softened
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp seasoned salt
Garnishes
- minced fresh parsley
- minced fresh chives
- sprinkle of black pepper
- pat of unsalted butter
Add to Shopping List
Instructions
Boil potatoes
- Place quartered potatoes in a large pot and cover with cold water (just enough to fully cover the potatoes). Heat over MED HIGH heat and bring to a boil.
- Season with a generous sprinkle of salt, then keep boiling for 15-20 minutes, or until you can easily pierce a piece of potato with a fork.
Drain potatoes
- Drain potatoes in a colander, then return to the same pot you cooked them in. Let the potatoes there, so any excess water is evaporated.
Melt butter and warm liquids
- To a saucepan, add butter and heat over MED heat to melt. Once melted, add garlic and cook for a couple of minutes, until garlic is softened and very fragrant.
- Add the cream cheese, heavy cream, and milk and cook several minutes, stirring occasionally, or until the cream cheese is melted and the cream and milk are warmed through.
Mash
- Add cream cheese mixture to the cooked potatoes, and season with salt, black pepper, and seasoned salt. Mash with a potato masher until your desired texture is reached.
- Taste, and adjust seasonings to your tastes.
Serve
- Serve hot, garnished with a sprinkle of minced parsley and chives, and topped with a pat of unsalted butter.
Notes
- Making mashed potatoes ahead of time:
- You can make the mashed potatoes, then cool them completely and refrigerate in an airtight container. This can be done 1-2 days ahead of time.
- The day you want to serve them, you have a couple of options to reheat them.
- How to reheat mashed potatoes
- Making mashed potatoes in the slow cooker:
- Melt butter and warm liquids" part of the recipe above.
- Making mashed potatoes in the instant pot:
- Melt butter and warm liquids" part of the recipe above.
- I've estimated this recipe serves 10, but you're free to divide the mashed potatoes into as many servings as you'd like.
- Instant Pot – add mashed potatoes to Instant Pot insert, secure the lid and press “keep warm”. Stir occasionally and warm until potatoes are heated through. Top with a few pats of butter, stir and serve.
- Crockpot – add mashed potatoes to slow cooker, cover and cook on LOW for 3 hours, stirring a few times. Right before serving, dollop with a little bit of butter and stir.
- Oven – add mashed potatoes to pan, and bake at 375°F for 30-45 minutes, stirring once or twice. Add additional butter or cream if needed before serving.
- Instead or quartering the potatoes, chop them into 1" pieces.
- Add potatoes to slow cooker and cover with 4 cups of chicken broth.
- Season with a big sprinkle of salt, then cover and cook on HIGH for 3 1/2 - 4 hours, or until fork tender.
- Drain well, then proceed with the "Melt butter and warm liquids" part of the recipe above.
- Add quartered potatoes to instant pot, then add 3 cups of chicken broth and 3 cups of water (or however much water it takes to cover the potatoes).
- Season with a big sprinkle of salt, then secure the lid and pressure cook on HIGH for 12 minutes.
- Move valve to "venting" and release the pressure.
- Drain well, then proceed with the "Melt butter and warm liquids" part of the recipe above.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
31g
(48%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
328mg
(14%)
Potassium
1024mg
(29%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1103IU
(22%)
Vitamin C
13mg
(14%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 328mg | 14% |
| Potassium | 1024mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
