Cream Cheese Mashed Potatoes
These are the richest mashed potatoes you'll ever make - the cream cheese makes them incredibly smooth and adds a slight tang that balances all that butter.
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.
Notes
Using a potato ricer gives the smoothest texture. If using a hand or stand mixer instead, mix on low speed just until smooth to avoid gluey potatoes.
Did you make this recipe?Let me know how you liked it below!