First off, I LOVE mashed potatoes AND cream cheese, so what did I have to lose? I did not tell my boyfriend about the cream cheese until after he tasted this. (He hates cream cheese, cottage cheese, sour cream, yogurt...the big baby.) He loved them. My oldest daughter, like me, could not get enough. My youngest does not like mashed potatoes. I made her at least try this, though, and although she was not raving about them she did eat all of hers without whining.
I have to say one very important thing: BEWARE!!! These are so good you will want them all the time. Unfortunately, you can see from the recipe that this is full of fat and calories. It is probably best saved for special occasions. I have already made it twice in the last month.
INGREDIENTS:
2 pounds Idaho potatoes, peeled
1 stick unsalted butter
8 oz. cream cheese
1 C. warmed milk maximum (1/4 C. milk recommended)
1 T. salt
Black pepper to taste
Boil potatoes until tender.
Add all ingredients in large bowl and blend with mixer.
Tips:
- Sit the cream cheese and butter out while you are cooking the potatoes to soften it a little. Then put them in the bowl before adding the potatoes. The heat from the potatoes on top softens it even more.
- Start with a little milk at a time. I put a little less than 1/4 C. in to start. About half way through mixing I added a little more. This recipe makes very thick and fluffy potatoes. Try not to add too much milk and make them runny.
- Don't skimp on the salt. I tend to not like salt much, but when I tried this with less salt than recommended it came out a tad sweet because of the amount of dairy in this recipe.
- If you do not have a standing mixer (like me) pick a bowl that you can easily turn on your counter while you mix. Because this is so thick your hand WILL get tired trying to get it all blended. It is worth sticking it out to get them perfectly creamy, though.
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