Mashed Potatoes With Cream Cheese
This Mashed Potatoes Recipe With Cream Cheese is creamy and irresistible because it's made with a secret ingredient.
Servings: 12 people
Calories: 346kcal
Cost: $12.39
Equipment
- cutting board
- vegetable peeler
- chef's knife
- large pot
- potato masher
Ingredients
- 5 pounds Yukon Gold potatoes peeled and cut into 1-inch pieces
- 8 Tablespoons salted butter softened
- 4 ounces cream cheese softened
- 2 cups heavy cream
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover the potatoes in water. Place the pot on the burner and bring to a boil over high heat. Continue to boil for 10-14 minutes, or until fork-tender.
- Drain the potatoes and then return them to the pot.
- Add in the butter, cream cheese, and heavy cream and mash the potatoes and creamy.
- Season the mashed potatoes with salt and pepper and then serve.
Notes
Storage Tips
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- Serve: As with most recipes with dairy products in them, you shouldn't leave these out for longer than 2 hours. I doubt they will last that long anyway!
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- Store: Store the leftovers in an airtight container in the refrigerator for 3-5 days.
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- Freeze: Mashed potatoes are definitely freezer-friendly. Place them in a large Ziploc bag and store them in the freezer. They are best if used within one month.
Nutrition
Serving: 0.75cup | Calories: 346kcal | Carbohydrates: 25g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 131mg | Potassium: 823mg | Fiber: 5g | Sugar: 1g | Vitamin A: 943IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 6mg