Perfect Cream Cheese Mashed Potatoes
The best mashed potatoes recipe! Only a few simple ingredients for creamy and smooth mashed potatoes that are full of flavor. The cream cheese makes these mashed potatoes so creamy. A great side dish for Thanksgiving, dinner, or any special Holiday dinner.
- 2 1/2 lbs Russet potatoes (about 4 large potatoes)
- 1 teaspoon salt
- 3 tablespoons salted butter
- 4 ounces cream cheese
- 1 cup whole milk
- salt & pepper (to taste)
Peel potatoes and rinse them. Cut into small chunks (about 1") and put into a large pot. Cover the potatoes with cold water and add the 1 teaspoon salt. Bring to a boil over high heat.
Once boiling, cover pot with lid and reduce heat to medium-low. Let simmer for about 20 minutes or until fork tender.
Put the butter, cream cheese, and milk in a mixrowave-safe bowl and heat for 30 seconds just to warm them up. They will incorporate better into the potatoes if warmed.
Drain potatoes (I use a colander) and place into a mixing bowl. Add the butter, cream cheese, and milk. Use a handheld blender to combine until creamy, or use a potato masher.
Add salt and pepper to taste. Serve immediatly.
For smooth mashed potatoes it's best to use the handheld blender. If you want chunkier mashed potatoes then use the potato masher.
You can use any higher fat milk in place of the whole milk. Like half & half or heavy cream will work just fine.