Big Martha's Mashed Potatoes with Cream Cheese

Name: Big Martha's Mashed Potatoes with Cream Cheese
Yield: 8 servings
Ingredients: 3 1/2 pounds white or Yukon Gold potatoes; Kosher salt and freshly ground pepper; 8 ounces cream cheese, softened; 1 stick unsalted butter, room temperature; 1/4 cup whole milk, warmed; 1/2 cup heavy cream, warmed

Recipe photo courtesy of Johnny Miller

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

Source: Martha Stewart Living, November 2008

Servings

Ingredients

3 1/2 pounds white or Yukon Gold potatoes
Kosher salt and freshly ground pepper
8 ounces cream cheese, softened
1 stick unsalted butter, room temperature
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.

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Reviews

358

How would you rate this recipe?

358

MS10057183

22 NOV, 2017

I made these for Thanksgiving this year and they are simply wonderful. I made them ahead so after the turkey is done and resting all I have to do is reheat them. I used a food mill and they are the creamiest mashed potatoes I have ever made. Great recipe and the only one I will ever use now.
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COH

15 NOV, 2010

I make baked stuffed potatoes almost exactly this way. I use 10-12 large baking potatoes per brick of low-fat cream cheese and stick of butter. I don't add milk or cream because I freeze them. They thaw/reheat in 3 min. in the microwave or in a 350 oven (or a quick zap and then crisping in the oven). Except for the milk/cream, this recipe could be frozen or refrigerated and reheated adding the milk and cream then.
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- mjberton3
  
  18 OCT, 2017
  
  these are delicious but are a staple of all catering companies for decades- we always called them cater mashed potatoes. The cream cheese helps to not make them "sog"
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
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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!
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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!
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