Creamy Mashed Potatoes With Cream Cheese
Easy creamy mashed potatoes with cream cheese is the perfect side dish for any meal.
Ingredients
- 6 cups Idaho russet potatoes peeled
- 8 ounces cream cheese full fat is best
- 3 cloves garlic
- 4 tablespoons butter or olive oil salted or unsalted
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream
Instructions
- Preheat the oven to 350º F.
- Chop the peeled Idaho® potatoes into 2-inch chunks. Add to a pot and cover halfway with water.
- Cover and bring to a boil. When the water starts to boil, turn down the heat to medium-low and simmer until the potatoes are softened. This will take about 15 minutes.
- In a frying pan, add olive oil (or 2 tablespoons butter) and garlic. Sauté for 3 minutes.
- Add in cream cheese, butter, spices, and milk. Stir frequently. Simmer until the cream cheese is melted.
- Drain the potatoes into a colander.
- Add the potatoes to a large bowl and pour the cream cheese mixture on top.
- Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps.
- Spread the potato mixture into a casserole dish and sprinkle the top with parmesan cheese.
- Bake for 20 minutes so that the flavors all blend in.
Video
Notes
- You can use full fat or low-fat cream cheese.
- Russet potatoes are the best variety of potatoes for mashed potatoes.
- Make sure your potatoes are completely cooked to avoid lumps.
- You can use an electric mixer or a potato masher to mash the potatoes.
- Store in an airtight container for up to 3 days in the refrigerator.
Nutrition
Serving: 1gCalories: 313kcalCarbohydrates: 20gProtein: 4gFat: 25gSaturated Fat: 12gCholesterol: 64mgSodium: 484mgPotassium: 476mgFiber: 1gSugar: 1gVitamin A: 738IUVitamin C: 7mgCalcium: 57mgIron: 1mg
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