Creamy Mashed Potatoes Recipe with Cream Cheese
User Reviews
5
Creamy Mashed Potatoes Recipe with Cream Cheese
Description
This recipe starts by simmering peeled and chopped russet potatoes, along with chopped onion and minced fresh garlic, in boiling water until fork tender. Draining carefully, the hot potatoes and aromatics are returned to the pot for mashing. Cream cheese and salted butter are added, along with Better Than Bouillon chicken base, which intensifies the savory flavor. Seasoned salt is used to taste, providing a balanced seasoning without overpowering.
Using an electric mixer to whip the mixture until ultra creamy produces a smooth, fluffy texture with a rich, buttery mouthfeel. The cream cheese enriches the dish, while the onion and garlic contribute a mild sweet and aromatic backdrop. Parsley adds fresh color if desired.
This mashed potato variation works well alongside traditional protein dishes and offers a creamier, slightly tangy alternative to classic butter and cream mashed potatoes. Preparation notes emphasize fresh garlic for optimal flavor and care when draining hot potatoes.
Using bouillon paste as seasoning offers more intense flavor than granules. Adjust seasoned salt carefully after whipping and tasting to avoid oversalting.
Ingredients
- 8-10 large russet potato 5 pounds, peeled
- 1 medium onion chopped
- 1 tablespoon garlic fresh, smashed and minced
- 8 ounces cream cheese
- 1/2 cup butter 1 stick, salted
- 2 tablespoons Better Than Bouillon chicken base
- 1 to 2 teaspoons seasoned salt taste it, Lawry's brand
- parsley fresh, to garnish (optional, minced
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
- Better Than Bouillon paste adds deeper flavor; granules can substitute but flavor may differ.
- Fresh garlic delivers the best taste; jarred garlic is acceptable if needed.
- Carefully drain hot potatoes, using a lid to avoid spills, to retain all cooked pieces.
- Taste and adjust seasoned salt after whipping to ensure balanced seasoning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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