Ingredients (~6-8 servings)
- 3 lbs Yukon Gold potatoes, peeled and cut into 1/2 to 3/4 inch thick slices
- 6 Tbsp unsalted butter, melted
- 5 oz brick-style Philadelphia cream cheese, softened to room temperature
- 1/3 to 2/3 cup milk or half and half, warmed
- 2 tsp Diamond Crystal kosher salt, plus additional to taste
- 1/4 tsp ground white pepper
- snipped chives for garnish (optional)
Cook the Potatoes
Place potatoes in a large pot and add enough cold water to cover them by 1 inch. Stir in 2 tsp kosher salt and bring to a boil over medium-high heat, partially covered.
Uncover and reduce heat to maintain a gentle boil for ~15-18 minutes, until potatoes are tender and a knife or fork can be inserted into the center without resistance.
Drain the potatoes into a colander and set it back into the hot pot. Let the potatoes stand in the colander for 5 minutes to allow excess moisture to evaporate.
This step is important – you want that extra water gone or your mashed potatoes will be soupy.
Mash Using a Potato Ricer (Best Method)
Rice the potatoes in batches into the warm, dry pot. Gently stir in butter, cream cheese, 1/3 cup milk, and pepper with a wooden spoon or rubber spatula.
Add additional warm milk as needed to reach your desired consistency.
The ricer gives you the smoothest texture without overworking the potatoes.
Alternative – Using a Hand Mixer
Add cooked, drained potatoes back to the warm, dry pot. Add butter, cream cheese, 1/3 cup milk, and pepper.
Use a hand mixer on low to medium-low speed to mash the potatoes, stopping as soon as they’re smooth and creamy. Don’t over-whip or the potatoes will become gluey.
Stir in additional warm milk as needed.
Alternative – Using a Stand Mixer
Add cooked, drained potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add butter, cream cheese, 1/3 cup milk, and pepper.
Mix on low speed until smooth and creamy. Don’t overwhip – you’ll know you’ve gone too far if they start looking gummy.
Stir in additional warm milk to reach your preferred consistency.
Season and Serve
Season the mashed potatoes to taste with additional salt and pepper.
Serve warm with a couple extra pats of butter on top and snipped chives if you’re feeling fancy.
Cream Cheese Mashed Potatoes
Ingredients
Ingredients (~6-8 servings)
- 3 lbs Yukon Gold potatoes peeled and cut into 1/2 to 3/4 inch thick slices
- 6 Tbsp unsalted butter melted
- 5 oz brick-style Philadelphia cream cheese softened to room temperature
- 1/3 to 2/3 cup milk or half and half warmed
- 2 tsp Diamond Crystal kosher salt plus additional to taste
- 1/4 tsp ground white pepper
- snipped chives for garnish optional
Instructions
- Place peeled and sliced potatoes in a large pot and cover with cold water by 1 inch. Add 2 tsp salt and bring to a boil over medium-high heat.
- Reduce heat and gently boil for 15-18 minutes until tender when pierced with a fork.
- Drain potatoes in a colander and return colander to the hot pot. Let stand 5 minutes to evaporate excess moisture.
- Rice potatoes in batches back into the warm, dry pot.
- Gently stir in melted butter, softened cream cheese, 1/3 cup warmed milk, and white pepper with a wooden spoon.
- Add more warm milk as needed to reach desired consistency.
- Season to taste with additional salt and pepper.
- Serve warm with butter and chives if desired.
