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This recipe for the classic potato side dish includes the tang of cream cheese.



Ingredient Checklist


Instructions Checklist
  • In a 5-quart pan, place potatoes and cover with cold water by 1 inch; add 1 tablespoon coarse salt. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 20 to 25 minutes. Drain; return potatoes to pan.

  • Over medium heat, stir potatoes until dry (a film of starch will form on bottom of pan), about 1 minute. Remove from heat.

  • In a small saucepan over medium heat, bring milk and butter to a simmer; pour over potatoes. Add cream cheese; season generously with salt. Mash just until smooth, being careful not to overmash.


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