Cream Cheese Mashed Potatoes

My husband has an intense love affair with mashed potatoes.  He also is very judgmental on how they are made.  I guess that makes sense seeing that it is his favorite food.  I learned how to make these potatoes from his grandmother.  I figure if I am going to make something that he has such a deep passion for I should learn how to make them from the woman who I am sure helped him develop his taste for the mashed spuds.  She makes them completely smooth and creamy and so when I originally started making these, I used a potato ricer.  I truly think this is my preference for these mashed potatoes, but my husband asked me to make them a little “chunky” this time around.  So, instead of the ricer, I used an old fashioned potato masher.  The cream cheese and sour cream and butter (hey it’s the holidays) that are added to the dish still makes them uber creamy.  Yet, I must say the tiny bits of chunky potato with the creaminess of the recipe does add a nice texture contrast.

I actually use mostly low fat dairy (but full fat butter).  I don’t think that this takes away from the richness of the dish, but by all means if you only eat these a couple of times a year, add the full fat flavor if you so choose. Finally, I only make these during the holidays, so I always make a ton.  This recipe is for a family gathering, but if this is for a regular weeknight dinner, the recipe can easily be cut in half.  Ohhhh, one more thing.  If (and it is a big if) you have any leftovers just whisk in a raw egg into the chilled leftover potatoes and they make a great topping for Shepherd’s Pie.

Cream Cheese Mashed Potatoes

  • 5lb Yukon Gold Potatoes
  • 1 (8) oz Block of Reduced Fat Cream Cheese
  • 6 tbsp of Butter
  • 1/2 cup Lowfat Sour Cream
  • 1/2 – 3/4 cup Skim Milk
  • Salt to Taste
  1. Fill large pot with water and salt it with 1 tbsp of salt
  2. Peel and cut the potatoes in quarters (roughly all the same size).  Put cut potatoes into the salt water.
  3. Put pot on the stove and bring to a boil with the potatoes in it on medium – high heat.  Once it reaches a boil set the timer for 15 minutes.  When the timer goes off, check a potato to see if it is fork tender.  Adjust the time until they are fork tender.
  4. Drain the potatoes with a strainer and let them sit and “dry” in the strainer for 3-5 minutes.  Then put them back in the pot you boiled them in.
  5. Add the cream cheese, butter, sour cream and 1/2 cup of milk.  Start mashing with the potato masher to combine the ingredients and to “mash” the potatoes.
  6. Taste for seasoning and then add the salt.  If too thick add another 1/4 cup of milk and mash up a little more.  Don’t over mash though because it will turn your potatoes to paste which is not yummy.
  7. Serve right away or put into a oven proof baking dish and cover with foil and refrigerate.  To re-heat, put in a pre-warmed 350 degree oven for @20 minutes or until warmed through.  Leave the foil on so the potatoes do not get a golden brown top to them.

No go and make a holiday family dinner of your own…Clink!


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