How To Make Mashed Potatoes: Cream Cheese Mashed Potatoes (+More Recipes!)
Learn how to make mashed potatoes perfectly every time by following these simple and easy-to-master instructions! I'll include recipes, add-ins, and some fantastic tips and tricks! You'll never want to make mashed potatoes another way again!
Add the quartered 5 lbs yellow potatoes to a large stockpot and cover them with 1-2 inches of cold water. Generously season the water with salt.
5 lbs yellow potatoes
Bring the water to a light boil and cook for 20-25 minutes, or until the potatoes can easily be pierced with a fork. Remove from the heat and drain the potatoes.
Add ½ cup milk to a small saucepan and bring it up to a boil, stirring frequently.
½ cup milk
As you are waiting for the milk to boil, press your potatoes using a potato ricer.
Add the scalded milk, 8 oz cream cheese, ½ cup butter, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper to the potatoes and gently mash it all together.
8 oz cream cheese, ½ cup butter, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon ground black pepper
Serve immediately while hot.
Notes
Tips:
You don't have to peel the potatoes if you don't want to, but they are much easier to press through the potato ricer without the skin.
Salting the water used to cook the potatoes adds a ton of flavor! You'll want to add 1 tablespoon of salt per pound of potatoes.
Start off with ½ cup of milk and then add more if you would like to thin out the mashed potatoes.
Always use a fork, potato masher, or potato ricer to mash up your potatoes. Anything electric (such as a blender or food processor) will make the potatoes have a gummy texture.
Storing:
Let your mashed potatoes cool completely, and then store them in the fridge for up to 4 days.
Portion your mashed potatoes into single servings and then freeze them for up to 2 months. Take a look at my post which is all about freezing mashed potatoes for more information.