Homestyle Mashed Potatoes made from scratch with cream cheese, butter and heavy cream. Simply and mind-blowingly delicious.
Course: Side Dish
Keyword: mashed potatoes
5poundsyukon gold potatoescut into chunks of uniform size
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
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.