Homestyle Mashed Potatoes made from scratch with cream cheese, butter and heavy cream. Simply and mind-blowingly delicious.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: American
Keyword: mashed potatoes
Servings: 12servings
Calories: 187kcal
Author: Kellie
Cost: $5
Equipment
1 hand mixer
Ingredients
5poundsyukon gold potatoescut into chunks of uniform size
4tablespoonskosher saltdivided
8ouncesreduced fat cream cheeseat room temperature (I use Philadelphia Cream Cheese)
1 1/2cupshalf and halfat room temperature
1stick salted butterat room temperature (I use Plugra European Style Butter)
1/2teaspoonfresh ground pepper
Instructions
In a large stockpot filled 3/4 of the way with water, add the potatoes and 3 tablespoons salt and bring to a boil over med-high heat. Continue to cook over medium heat until they are fork tender. Approximately 20-30 minutes.
Drain the potatoes in a strainer and transfer to a large mixing bowl.
Add the cream cheese, half and half, butter, salt and pepper to the potatoes.
Using a hand mixer, mix all the ingredients on medium speed until thoroughly combined and the potatoes are broken up. The mixture should be fluffy with a few potato chunks throughout. (Be careful not to over beat the potatoes because they can become gummy.)
Serve immediately or cover and refrigerate until ready to serve.
Video
Notes
Mashed Potatoes can be made up to 2 days in advance. To reheat, warm in a microwave or spread in a casserole dish then warm in a 300 degree oven while covered with foil.