Mashed Potatoes…YUM! Right?! The best comfort food!

I use butter, milk and cream cheese for my mashed potatoes. Yes, cream cheese.

So, for years, I added butter, milk and sour cream, but the sour cream would melt and get watery. It just wasn’t the consistency I was looking for. I tried buttermilk but it’s a bit too tangy/sour for my taste. So, I thought, why not try cream cheese. It’s creamy, rich and not too tangy. I use 1/3 Less Fat cream cheese…yep, skimping on the calories where I can! And believe me, you can’t tell the difference here between full fat and less fat  😉

OK, mashed potatoes are super easy to make. Let’s get started…

I like to use red potatoes…leave the skin on. Rinse potatoes, then cut into even sized pieces (quartered is best), and place into a large pot. Cover with water and add a dash of salt. Bring to a boil, then reduce heat to simmer. Cook about 20 minutes or until fork tender. Drain completely then place into a mixing bowl, fitted with a wire whisk.

Next, add the butter, cream cheese, milk, salt and pepper. Whisk/mash until creamy and all ingredients are combined. Add additional milk if needed for better consistency.

Ingredients:
2 pounds Red Potatoes
4 Tablespoons Salted Butter, 1Tbsp reserved
4 ounces, 1/3 less-fat Cream Cheese
1/4-1/2 cup Milk (I use 1%)
Salt & Pepper, to taste

Directions:
Rinse potatoes then cut into even sized pieces (quartered is best), and place into a large pot. Cover with water and add a dash of salt. Bring to a boil, then reduce heat to simmer. Cook about 20 minutes or until fork tender. Drain completely then place into a mixing bowl, fitted with a wire whisk. Add butter, cream cheese, milk, salt and pepper. Whisk/mash until creamy and all ingredients are combined. Add additional milk if needed for consistency. Spoon into a serving dish and place 1 Tbsp of salted butter on top to melt. Serve hot.

Try my Beef Stew recipe (here) and serve atop these creamy mashed potatoes.

Enjoy!