Cream Cheese Mashed Potatoes
Ingredients
5 pounds Yukon Gold potatoes
1 stick of softened butte
one block of softened cream cheese
1 cup heavy whipping cream
1 teaspoon kosher salt
1/2 Teaspoon pepper
Optional fresh or dried chives
Directions
- Wash, peel, and cut potatoes into chunks
- Put in large pot, cover with enough water and boil for about 20 minutes. You want potatoes fork tender.
- Drain and put potatoes in the bowl for your stand mixer. If you do not have a stand mixer you — prepare mashed potatoes in 2 batches using your hand mixer.
- Start mixing. Mix about 2 minutes
- Add softened butter and mix in
- Add softened cream cheese. Mix for about 1 minute
- Slowly add heavy whipping cream 1/2 cup at a time. Mix until smooth.
- Taste. You might need to add extra kosher salt and pepper.
- Remove from mixer and put on trays to cool.
- These mashed potatoes are great for freezing.
- Divide the mashed potatoes for 3 freezer proof containers
- To reheat. Defrost in microwave and add extra whipping cream.