Easy Tip For Better Mashed Potatoes

Easy Tip to Make Mashed Potatoes More Flavorful and Creamy!While searching for the best mashed potato recipe, I found a tip on quite a few of the recipes…CREAM CHEESE!  I had never thought to add it to my mashed potato recipe, but it was amazing.  Here is my mashed potatoes (not low fat!) recipe:

5 lb bag of russet potatoes

1 stick of butter

Little bit of milk

8 oz.  Cream Cheese

Salt and Pepper to taste


I don’t peel my potatoes, mainly because I am lazy and I like the skins.  You can peel them if you are an overachiever!   I cut the potatoes in half and then half again, to make sure they are the same size.  Then I boil them for about 30 minutes, depending on how small or big your pieces are.  Keep checking on them and stick them with a fork.  If the fork goes in easily, then they are done.  Pour them into a stainer and then I put the potatoes in my KitchenAid Mixer, which I love!  I mix them up a bit until they are smashed, but not the mashed potato consistency (remember you will add more ingredients and you will mix them again).  Then I add the butter, yes a whole stick of butter, add more if you want (I usually want).  The heat will melt the butter nicely and then I add the softened cream cheese.  Mix that up until the butter and cream cheese are well incorporated.  Then add a splash of milk while the potatoes are mixing, I usually don’t add too much.  You can adjust the amount depending on the consistency you like.  I like thick and lumpy mashed potatoes.  Be careful not to over-mix your potatoes, they will get gummy.  No one wants gummy potatoes.  Gummy bears: yes, gummy potatoes: no.  Add your salt and pepper slowly.  You can always add more later.  Add a few pats of butter on top before you serve.  It can never hurt to have massive amounts of butter in your diet…I feel like that is a lie.  You make your own decisions about butter.  I choose to go all out when I make mashed potatoes, because some things shouldn’t be made low-fat: mashed potatoes, ice cream, chocolate chip cookies, etc.


2 thoughts on “Easy Tip For Better Mashed Potatoes”

  1. My grandmother made the most amazing mashed potatoes in the world, and this recipe is very similar to hers. She peeled her potatoes ( classic overachiever ), used her ancient Kitchen Aid mixer to whip them, and always used carnation evaporated milk instead of regular milk. I’m officially hungry now!

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