Big Martha's Mashed Potatoes with Cream Cheese

(355)
Servings:
8

This wonderfully creamy mashed potato recipe comes from Martha's mother, Mrs. Kostyra. What's her secret? She adds cream cheese to the mashed potatoes, along with a generous amount of butter, plus a touch of milk and cream. A mixer is used to whip the mixture into fluffy clouds for what is sure to be everyone's favorite side dish. These mashed potatoes can be made up to two hours ahead—a big win when entertaining.

Ingredients

  • 3 ½ pounds white or Yukon Gold potatoes

  • Kosher salt and freshly ground pepper

  • 8 ounces cream cheese, softened

  • 1 stick unsalted butter, room temperature

  • ¼ cup whole milk, warmed

  • ½ 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.

    mashed potatoes with cream cheese
    Johnny Miller
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