Ingredients:
- 2 lbs (900g) Yukon Gold or Russet potatoes (Yukon Gold preferred for creaminess)
- 4 oz (115g) cream cheese, room temperature
- 4 tbsp (60g) unsalted butter
- ½ cup (120ml) whole milk or heavy cream (warm)
- Salt, to taste
- Black pepper, to taste
- Optional: garlic powder, chopped chives, or a pinch of nutmeg
Step-by-Step Method:
Step 1: Prepare the Potatoes
- Peel the potatoes (optional for Yukon Gold if you like a rustic texture).
- Cut them into evenly-sized chunks, about 1½ inches wide. This helps them cook evenly.
Step 2: Boil the Potatoes
- Place potato chunks in a large pot.
- Cover with cold water and add 1 tbsp salt.
- Bring to a boil, then reduce to medium and simmer for 15–20 minutes or until the potatoes are very tender (test with a fork).
Step 3: Drain and Steam Dry
- Drain the potatoes in a colander.
- Let them sit in the colander for 5 minutes to allow excess steam to escape. This prevents watery mashed potatoes.
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Step 4: Mash the Potatoes
- Use a potato masher, ricer, or hand mixer to break them down to your desired consistency.
- While the potatoes are still hot, add the cream cheese and butter.
Step 5: Mix and Cream
- Stir vigorously until the cream cheese and butter are melted and fully combined.
- Gradually add the warm milk or cream, a little at a time, until the desired creaminess is reached.
Step 6: Season to Perfection
- Add salt and pepper to taste.
- Optional: stir in garlic powder, chopped fresh chives, or a small pinch of nutmeg for extra flair.
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