Cream Cheese Mashed Potatoes
Russet potatoes beaten with cream cheese, butter, milk and garlic powder until smooth and fluffy. Serves 10.
Want This Recipe Later?
Ingredients
- 5 pounds russet potatoes washed, peeled and cut into 1-inch cubes
- 8 ounces cream cheese softened
- 1/2 cup butter 1 stick
- 1/2 to 1 cup whole milk or any milk; start with 1/2 cup and add more for thinner potatoes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- chives chopped, optional, for serving
Instructions
- Wash and peel the potatoes, then cut them into 1-inch cubes.
- Put the potatoes in a large stockpot and cover them with cold water. Bring them to a gentle boil and cook for 15 to 20 minutes, until tender when pierced with a fork.
- Drain the potatoes and return them to the warm pot, or put them in a large mixing bowl.
- Add the cream cheese, butter, 1/2 cup of the milk, the salt, garlic powder and pepper. Mash slightly to break up the large pieces, then beat with an electric mixer on medium speed until smooth and fluffy. For thinner potatoes, add more milk, up to 1 cup in all.
- Serve right away, garnished with chopped chives if you like.
Notes
To keep them warm, add the hot potatoes to a preheated slow cooker with an extra 1/4 cup or so of milk and hold on warm (140°F or above) for 3 to 4 hours. Don't use the slow cooker to reheat cold potatoes. Refrigerate leftovers within 2 hours of cooking or of taking them off the warmer, and eat within 3 to 4 days. Reheat on the stove, in the microwave or in the oven to 165°F.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 32.9gProtein: 5.6gFat: 17.6gSodium: 391mgFiber: 2.3gSugar: 2.5g