Big Martha's Mashed Potatoes With Cream Cheese Are the Richest, Creamiest You'll Ever Taste (2024)

1. Cook potatoes:

   Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle.

   

2. Remove skins and cut:

   Rub off skins, and discard. Cut potatoes into large pieces.

   

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3. Combine with cream cheese, butter, milk and cream in mixer:

   Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

   Use a bowl and handheld mixer to mix the dairy into the potatoes if you don't have a stand mixer.

   

4. Return to stove, add cream, warm through:

   Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

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Making Mashed Potatoes Ahead and Reheating

Mashed potatoes can be made up to three days ahead, cooled to room temperature, and stored in an airtight container in the refrigerator for up to three days before being reheated.The best way to reheat them is in a covered bowl over simmering water.

If you want to make them just a little ahead, keep them warm in a covered bowl set over simmering water for up to two hours.

Frequently Asked Questions

Can I substitute cream cheese for milk in mashed potatoes?

Rather than substituting cream cheese for the milk in mashed potatoes, we prefer to use cream cheese and milk, as well as butter, in our mashed potatoes for a really rich side dish.

Should milk be cold or warm for mashed potatoes?

Milk for mashed potatoes should always be warmed. Milk straight out of the fridge will cool down otherwise piping-hot potatoes. Warm the milk in a small saucepan before incorporating it into your mash.

What is the best tool for mashing potatoes?

There are differing opinions about what is the best tool for mashing potatoes. A top candidate is the potato masher, this tool designed for the task is much better than using a whisk or a fork. Fans of the potato ricer assert is the best tool for a really smooth, fluffy mash. Mrs Kostyra's mashed potatoes recipe calls for using a stand mixer to combine the potatoes and dairy.

5 More Mashed Potatoes Recipes to Try:

• Garlic-Thyme Mashed Potatoes
• Sour-Cream and Chive Mashed Potatoes
• Olive-Oil Mashed Potatoes With Garlic and Sage
• Easy Horseradish Whipped Potatoes
• Golden Mashed Potato Gratin