Do you love your mashed potatoes to be creamy? I don’t just mean creamy. I mean melt-in-your-mouth creamy? Here’s the secret: cream cheese! It says so, right on the inside of the Philadelphia cream cheese box. And since I’m such a trusting person, I believed them. Good thing I did. I love these mashed potatoes!
1-5 lb. bag medium russet potatoes
1 to 2 cubes butter or margarine
1-8 oz. package cream cheese
salt and pepper to taste
Fill large saucepan 2/3 full with water. Peel and cube potatoes. Add to saucepan. Cook on high until water comes to a complete boil. Turn heat to medium and cook 20-25 minutes, until potatoes are fork tender. Drain potatoes. Return drained potatoes to empty warm saucepan. Add butter or margarine and cream cheese. Mash with hand masher* until creamy and smooth. Salt and pepper to taste.
If making potatoes ahead of time, spoon into buttered 9 x 13 pan and refrigerate. When ready to serve, bake at 350 for 1 hour.
*Tip: A hand masher will ensure your mashed potatoes don’t get “gummy” like they will if you use an electric mixer.
What? Margarine, not butter? Blasphemy! You are so right though, the cream cheese is the key here, anything else you put in just bows down to the cream cheese. Love these potatoes!
You are so right, Kristy! I’ve edited the post to make things right. Thanks!!
We made super gummy beaten potatoes once on Thanksgiving! Sad. Masher it is.
Same here! We always used to use the beater for mashed potatoes. Masher it is. (cute)