Rich and Creamy Mashed Potatoes
Servings: 12
Equipment
- Electric mixer
Ingredients
- 5 lbs russet potatoes, about 7 large, peeled and cut into chunks
- 4 oz cream cheese, softened
- 1/2 cup salted butter
- 1/2 cup heavy whipping cream
- 1 1/2 tsp salt
Instructions
- Place the cut potatoes in a large pot and fill the pot with water, covering potatoes.
- Place the pan on the stovetop on medium-high heat.
- Allow the water to come to a boil, then turn the heat down to medium.
- Boil the potatoes for 10-15 minutes, or until the potatoes are soft.
- Drain the water from the potatoes.
- Mash the potatoes by hand or with an electric mixer.
- Add the cream cheese, butter, whipping cream, and salt.
- Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Do not mix too hard or potatoes will lose fluffiness.
- Serve warm. Mashed potatoes can be held in a slow cooker before serving. Scrape sides often to prevent browning.