Cream Cheese Mashed Potatoes
These cream cheese mashed potatoes are easy to make and full of flavor. You just need a couple of ingredients to make them. They are fluffy, creamy, and tangy. You need this simple recipe in your repertoire!
Servings 6 servings
- 2 lbs (900g) potatoes mealy/starchy variety such as Russets
- 1/4 cup milk 60g
- 4 ounces (115g) cream cheese full-fat
- 4 tablespoons butter + more for serving
- 1 teaspoon garlic powder
- salt and pepper to taste
- chives to garnish
Peel the potatoes, chop any larger ones so they’re all similar in size. Add the potatoes into a large pot, pour over cold water, salt the water generously. Cook the potatoes until fork-tender, about 15 minutes.
Drain the potatoes and put them back in the pot. Heat over low heat for a minute until the excess moisture evaporates.
Heat milk and butter in a saucepan. When hot add the cream cheese and warm up until the mixture is very warm and ingredients combined.
Add the milk mixture to hot potatoes. Add garlic powder.
Mash the potatoes. Season with salt and pepper. Place the potatoes in a serving bowl.
Heat some additional butter in a small pot until it's light brown and smells nutty (you will make brown butter). Pour the butter over your mashed potatoes. Sprinkle with chopped chives.
- You can substitute a part of milk for heavy cream if you want the potatoes even more rich and creamy.
- It’s important to add the other ingredients while the potatoes are still hot.
- If using potato ricer: first put the potatoes through the ricer then add hot milk mixture and stir until combined.
- Don't overwork the potatoes or they will be gluey.
- These mashed potatoes reheat pretty well. Add a small amount of milk to them (they will thicken) then reheat in a pot or in a non-stick pan. You can also reheat them in the oven, cover them with butter slices then bake at 350°F (180°C) until warm.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!