Creamy Mashed Potatoes Recipe with Cream Cheese
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5.0
63 reviews
Excellent
Creamy Mashed Potatoes Recipe with Cream Cheese
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My Aunt Shirley is famous for her creamy mashed potatoes! They are SO fluffy, and creamy and have TONS of flavor. They are like soft, pillowy clouds that melt in your mouth. I could describe them forever but you’re just going to have to make them! A very unique recipe, that´s for sure.
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Ingredients
- 8-10 large Russet potatoes 5 pounds, peeled
- 1 medium onion chopped
- 1 tablespoon garlic fresh, smashed and minced
- 8 ounces cream cheese
- 1/2 cup salted butter 1 stick
- 2 tablespoons Better Than Bouillon chicken base
- 1 to 2 teaspoons Lawry's Seasoned Salt taste it
- minced parsley fresh, to garnish (optional)
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Instructions
- Bring a large pot of water to a boil over high heat.
- Peel the potatoes and chop them into 1 or 2 inch pieces. (See photos)
- Chop the onion. Smash and mince the garlic. (You can use garlic from the jar in a pinch, but fresh is always better.)
- Add the potatoes, onions, and garlic to the pot of boiling water. Bring it back up to a boil and then lower the heat to a simmer.
- Simmer for 15-20 minutes, until the potatoes are very fork tender.
- Drain the potatoes carefully. I always use the lid and tip it over the sink but this can be a little heavy. Use a large colander if you have one. Return to the pot.
- Add the cream cheese, butter, chicken bouillon, and 1 teaspoon seasoned salt.
- Use an electric mixer to whip the potatoes until ultra creamy. You shouldn't need to whip more than 1-2 minutes. Make sure you scrape the sides and bottom with a spatula. Don't over mix; once it's whipped, turn off the mixer.
- Taste it and see if you would like to add up to 1 more teaspoon of seasoned salt.
- Garnish with fresh parsley if you're a food blogger and need to post pictures of pretty food on the internet. Otherwise you can safely skip this step ;)
Notes
- *I like to use the Better than Bouillon brand, it's a paste that you store in the refrigerator after opening. It adds so much flavor! But if you don't have any, instant chicken bouillon granules will work too. That's what the original recipe calls for. Oh and I almost forgot, I used 1 tablespoon of chicken and one tablespoon of TURKEY base. Love that stuff. It's got tons of flavor. It's perfect for making Make Ahead Turkey Gravy, too.
- Source: This recipe, is, of course, from Aunt Shirley. :)
Nutrition Information
Show Details
Serving
1serving
Calories
398kcal
(20%)
Carbohydrates
56g
(19%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
49mg
(16%)
Potassium
1286mg
(37%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
591IU
(12%)
Vitamin C
18mg
(20%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 398kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Potassium | 1286mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
63 reviews
Excellent
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