There is nothing like perfect, creamy mashed potatoes. It can take some practice but with this tutorial, no doubt you’ll get it right the first try or have a new trick up your sleeve if you’re a pro at this cooking thing.
Whether you’re making them for the holidays or a Sunday night dinner with the family, these will easily become your new favorite go to recipe!
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Creamy Mashed Potatoes
November 22, 2016
Category
Holiday Dinner
Side Dishes
FYI- If you follow this recipe to the tee, these mashed potatoes freeze beautifully! I froze mine in October and we had them for Christmas Day and Mr Kringle thought I made them that day. A real time saver especially if you own a Food Saver!
Ingredients
- 5 lbs potatoes (Russet or Yukon Golds work well)
- 8 ounces (227g) 1/3 less fat cream cheese (aka- Neufchatel), softened
- 3/4 cup (185g) milk or cream
- 3 tbsp butter
- 1 tsp salt
- 1 tsp fresh ground black pepper
Instructions
- Peel potatoes (unless you don't mind skins. It's better for you nutrient wise anyway!). Cube into like pieces and place in to cold bowl of water as you cut the others.
- Bring a stockpot of water to a boil.
- Drain potatoes in a strainer and carefully add them to the boiling water.
- Boil covered for 15 minutes or until fork tender.
- Drain and add to a large bowl.
- Add cream cheese, butter, milk, salt and pepper.
- Beat with a hand mixer until desired consistency is reached. Take a small taste and adjust seasoning if necessary.
© 2024 Mrs Kringles Kitchen
