Before these mashed potatoes came into my life my family had always kept things pretty tame—a dash of salt and a few pats of butter stirred in were pretty much all the adjustments we’d make. So when I saw this recipe called for a cream cheese to be stirred in I knew we were all in for a creamy, delicious surprise!

If you’ve never tried cream cheese in your mashed potatoes before you need to try this recipe. The texture and taste is just out of this world. Between the butter, cream cheese and milk there’s simply no other recipe that can compare.

 

Ingedients:

3 ½ pounds russet potatoes peeled (about 10 medium)

8 ounces cream cheese (room temperature best)

½ cup (1 stick ) unsalted butter (room temperature best)

¾ cup whole milk

Salt and pepper to taste

 

Directions:

Fill a large pot halfway with water. Bring to a boil over high heat.

Carefully add peeled potatoes.

Boil over high heat until the potatoes are fork-tender, about 25 minutes.

Remove from heat and drain potatoes in a colander. Put drained potatoes back in the pot and put back on the stove over low heat.

Add the cream cheese, butter, 1/2 cup of the milk, and a hefty pinch salt and pepper.

Mash the potatoes with a potato masher until they reach desired consistency. Taste and add additional salt and pepper to taste.

Spoon into a large bowl and top with a generous pat of butter. Serve.

 

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Quick tip: You can substitute 1% or 2% in place of the whole milk but the dish won’t be quite as creamy.

Thank you to Kitchen Treaty. for this delicious recipe!