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Big Martha's Mashed Potatoes with Cream Cheese

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This delicious recipe for mashed potatoes came from Martha's mother, Mrs. Kostyra.

  • Servings: 8

Source: Martha Stewart Living, November 2008

Ingredients

  • 3 1/2 pounds white or Yukon Gold potatoes
  • Coarse salt and freshly ground pepper
  • 8 ounces cream cheese, softened
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/4 cup whole milk, warmed
  • 1/2 cup heavy cream, warmed

Directions

  1. Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.

  2. Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

  3. Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Reviews Add a comment

  • crobbins65comc
    26 DEC, 2016
    I rate it 5 stars. I have made it for Thanksgiving and Christmas for two years. My friends and family say it is the best mashed potatoes they have ever tasted. I added chopped chives on top for color
    Reply
  • schofiecomcast
    6 OCT, 2015
    Interesting recipe. I will try these soon. I do however quiver at the thought of using a mixer on my taters. Old school I guess but the taters simply wouldn't be quite right without a few lumps in them.
    Reply
  • Janis72
    25 DEC, 2014
    Delicious, I wouldn't change a thing. I kept warm over simmering pot of water and they stayed creamy and fresh. Huge hit today!
    Reply
  • SoCalBeBop
    21 OCT, 2012
    I have been making these at holidays since it was first printed and they are always a hit. Incredibly creamy and not at all dry.
    Reply
  • ChefTBaks
    28 NOV, 2011
    LOVED these! I was skeptical about the cream cheese at first. No need to be in the future. This recipe is amazing just as it is. I used a hand mixer.
    Reply
  • NattyKay
    25 NOV, 2011
    Oh my, these mashed potatoes are my new favourite! My husband even complimented how good they were and he's a sucker for his Mom's mashed potatoes. Very creamy and delicious. I'll be making these again and again.
    Reply
  • Stickman34
    24 NOV, 2011
    The absolute best mashed potatoes I have ever eaten! My boyfriend loves them so much that he insists I make a double batch every time. Yum!
    Reply
  • Angelalina
    5 MAR, 2011
    These mashed potatoes are amazing and I save the for times when a rich and comforting dinner is in order for my boyfriend or for holidays. The taste is to die for and hard to resist gobbling up the leftovers too. This is how mashed potatoes should always taste!
    Reply
  • galu1
    6 FEB, 2011
    My favorite mashed potato recipe. Not only delicious, but can be made the day before. Because of the cream cheese, the potatoes can be reheated at 350 for 1 hour the next day. Cheese keeps potatoes from becoming gluey - just like fresh. Just sit potatoes out about 1 hr before reheating.
    Reply
  • stephmonster87
    8 DEC, 2010
    These look delicious! Potatoes are underrated, you can do so much with them. I love to buy baby potatoes and cut them in half, scoop out the insides to use for mashed potatoes and fill the skins with this stuffed button mushroom recipe and cover with cheese! Then you add sour cream. It's a bit heavy but too delicious http://www.fourgreensteps.com/community/recipes/52/1008
    Reply