Cream Cheese Mashed Potatoes
Cream cheese adds a delicious twist to these irresistible mashed potatoes prepared with simple ingredients in less than 30 minutes!
Servings 6
Ingredients
- 3 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese 1 ½ ounces
- 4 ounces cream cheese softened
- 2 teaspoons minced fresh garlic
- ⅓ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Place potatoes in a large saucepan and cover with cold water. Bring to a gentle boil and cook until fork-tender (but not falling apart), about 12 to 15 minutes.
- Drain potatoes in a colander and transfer to a large mixing bowl or back into the pot. Add butter, Parmesan cheese, cream cheese, garlic, milk, salt, and pepper.
- Mash with a potato masher until desired consistency is reached.
- For additional creaminess, mix with a hand mixer on medium speed (optional).
- Garnish with chopped fresh parsley when serving, if desired.
Video
Notes
- This recipe yields approximately 6 cups.
- Add more milk for a thinner consistency, if desired.
- Storage and reheating:
- Refrigerator: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: Store in an airtight container and freeze for up to 3 months. Allow to thaw in the fridge before reheating.
- Reheating: The easiest way to reheat is in the microwave for about 2 minutes, or you can put them in a 350ºF oven for 30 to 45 minutes.