Throw caution to the wind and add cream cheese to your mashed potatoes

Throw caution to the wind and add cream cheese to your mashed potatoes

Prep Time

15 minutes

Cook Time

20 minutes

Serves

6 people

Too lumpy, too watery, too sticky – finding the perfect emulsion for mashed potatoes, cream and butter makes this seemingly simple side a challenge. But with this recipe courtesy of The Food Channel, you’ll get rich and fluffy mashed potatoes every time.

Ingredients

  • 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup half and half, warmed
  • Pinch salt and pepper to taste

Preparation

  • 1 Put potatoes into a saucepan. Add water until potatoes are covered.
  • 2 Bring to a boil, reduce heat and simmer, covered, for 15 to 20 minutes or until fork tender. Drain thoroughly.
  • 3 Rice potatoes into a large bowl.
  • 4 Add remaining ingredients and stir until thoroughly blended. Serve warm.

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