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Ingredients

Adjust Servings:
Potatoes – 3 lb (1350 g) Russet
Cream Cheese – 8 oz (225 g)
Milk – ¾ cup Whole
Butter – 6 tbsp
Kosher Salt – 1 tsp
Thyme – 2 sprigs
Ground Black Pepper – to taste

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Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes

  • 30 min
  • Serves 6
  • Medium

Ingredients

Recipe

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The sky is the limit when it comes to preparing potatoes: roasted, baked, fried, stuffed. However, nothing can beat mashed potatoes. They are the ultimate creamiest, richest comfort food that never fails us.

This year, we all deserve a little bit of extra pampering, so why not take our beloved classic side up a notch by adding cream cheese? It helps make the mashed potatoes perfectly creamy, super silky, and luscious, turning them into the most satisfying, sinful-in-all-the-right-ways potato dish you’ve ever had the pleasure of tasting. Are you ready? Let’s cook!

Steps

1
Done

Thoroughly wash and peel potatoes and chop them into 1-inch pieces. Place them in a large pot and cover with water.

2
Done

Bring to a boil over high heat, then reduce the heat and cook until tender.

3
Done

Meanwhile, combine cream cheese, milk, four tablespoons of butter, kosher salt, and thyme in a saucepan over medium heat. Whisking continually, melt the cream cheese and butter. Remove from the heat.

4
Done

Drain the potatoes, return to the pot, and mash with a potato masher until uniform.

5
Done

Discard the thyme sprigs in the milk mixture. Pour the milk mixture over the potatoes and stir to combine.

6
Done

Transfer to a serving bowl. Top with the remaining butter and garnish with black pepper, scallions, or fresh thyme leaves.

Aren't these the absolute best, easy-to-make, mashed potatoes? Enjoy this ultra decadent side dish, and be sure to share your feedback with us.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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