Creamy Mashed Potatoes

These are basically the best mashed potatoes I’ve ever made in my life.  It has a surprise ingredient.  Are you ready for it?  Ok.  Get ready.  Cream cheese.  I know, weird, right? Even weirder, I hate cream cheese.  But I don’t hate these mashed potatoes.  At all. This is confusing me!

You can make these prior to dinner, or you can make them the night before to plan ahead.

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Oh baby, baby.  Recipe behind the cut. 

  • 2.5 pounds Russet Potatoes (half a bag)
  • 1/2 cups Butter
  • 3 oz. cream cheese
  • 1/4 cup Half-and-Half
  • 1/2 teaspoon black pepper
  • Pinch of sea salt
  • fresh parsley to garnish

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Here’s your potatoes.

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Peel them and then cut them up into about equal sizes.

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Compost your scraps.

 

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Bring a pot of water to a boil and add your potatoes.  Keep boiling and cook these for 30 minutes.  I know that’s long.  They’re going to be so soft your fork will just slide into them.

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Boiling still….  When they’re done drain them.

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Now let’s get all your other ingredients ready.

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Put your potatoes that you drained back into the pot and put back on the burner, low heat.  You are now going to just  mash them with a spoon.  Seriously, no electronic mashers here.  It’s that easy, the potatoes are just going to fall apart.

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Add in your glorious butter.

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Add in your half-and-half and cream cheese too.

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Now you’re just going to whip and mix these all together until they’re creamy.  It won’t take much.  Just look at these……SWOON.  Add in your pepper/salt now and mix more.

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Cut a few slices of butter up and put them on top.

If you’re ready, ok, cool. Put foil on top and bake for 25 minutes at 350.  If you’re not ready, that’s cool too, these can be made the  night before.  Amazing, right?  Just put some foil on top and put them in the fridge.

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It’s what I did.    When you’re ready to take them out of the fridge, take them about 3 hours before you put them in the oven.  Just sit them out at room temperature.  Once you’re ready, 350 for 25 minutes (covered with foil on top).

GET READY TO DIE.

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Holy Moly.  These are so creamy, so smooth, so delicious.  It will blow your mind. Put some parsley on top for flavor/prettiness.

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Eat up! Enjoy! :)

5 thoughts on “Creamy Mashed Potatoes

  1. I always read your blog but never leave comments; I need to start doing so. I’ve been raised on what we call “party potatoes.” I can’t eat mashed potatoes unless they have cream cheese in them now. Our recipe is slightly different. If I get a chance I will have to send it to you. Potatoes + cream cheese = wonderful!

  2. 8-10 medium sized potatoes
    8 oz cream cheese
    8 oz sour cream
    4 tbsp butter
    1/3 cup chopped chives
    paprika, salt, and pepper to taste

    Peel and boil potatoes. Beat sour cream and cream cheese together, then add potatoes and beat until smooth. Add butter, chives, salt, and pepper. Sprinkle paprika on top. Bake at 350 or 25 minutes.

  3. Thanks for this recipe! Honestly, sour cream freaks me out, so maybe I will try a little bit at a time and cut down the ounces a bit. I like the added chives on top too. Thank you!

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