Cream Cheese Mashed Potatoes – Le Cellier

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 2 pounds Idaho potatoes, peeled and chopped in quarters
  • 8 ounces cream cheese
  • 1 stick unsalted butter
  • 1 tablespoon Kosher salt
  • 1/2 cup warmed milk (you may not use all of it!)
  • black pepper, to taste

Directions

  1. Boil or steam potatoes in lightly salted water until fork-tender. Drain, but do not rinse.

  2. Add cream cheese, butter, and salt. For fluffy potatoes, use a masher and mash potatoes while slowly adding milk until reaching the desired consistency. Stir to incorporate all ingredients. For creamier, more liquified potatoes, use a food mill, mixer, or processor to incorporate all ingredients, adding enough milk to reach desired consistency.

  3. Add black pepper and more salt to adjust seasonings and serve warm.

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