Cream Cheese Mashed Potatoes
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
- 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!
Nutrition
Calories: 279kcal