Servings:

8

Mashed potatoes with cream cheese are rich, and this recipe from Martha's mother, Mrs. Kostyra, is wonderfully rich and creamy. It calls for just six ingredients, the main one being white or Yukon gold potatoes, as well as cream cheese and a generous amount of butter, a little milk, and heavy cream. A mixer is used to whip the mixture into fluffy clouds for what is sure to be everyone's favorite side dish. And the best part? These mashed potatoes can be made up to two hours ahead—a big win when entertaining.

4 Tips From Martha’s Mom for the Best Mashed Potatoes

Don’t use a different potato, this recipe should be made with Yukon gold potatoes or white potatoes.
Cook the potatoes just so, do not under or overcook them: the potatoes are done when you can slide a paring knife in with no resistance.
Let the potatoes dry before mashing: Once they are boiled, drain and let them sit in the pan they cooked in for a minute or two. This allows for some of the unneeded moisture to evaporate.
Use the mixer on low speed and gently combine the butter, milk, and cream with the potatoes. Do not overmix or the potatoes will be gummy.

Ingredients

3 ½ pounds white or Yukon Gold potatoes
Kosher salt and freshly ground pepper
8 ounces cream cheese, softened
1 stick unsalted butter, room temperature
¼ cup whole milk, warmed
½ cup heavy cream, warmed

Directions

Cook potatoes:

Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle.
Remove skins and cut:

Rub off skins, and discard. Cut potatoes into large pieces.
Combine with cream cheese, butter, milk and cream in mixer:

Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Use a bowl and handheld mixer to mix the dairy into the potatoes if you don't have a stand mixer.
Return to stove, add cream, warm through:

Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Making Mashed Potatoes Ahead and Reheating

Mashed potatoes can be made up to three days ahead, cooled to room temperature, and stored in an airtight container in the refrigerator for up to three days before being reheated. The best way to reheat them is in a covered bowl over simmering water.

If you want to make them just a little ahead, keep them warm in a covered bowl set over simmering water for up to two hours.

Watch: Big Martha's Mashed Potatoes with Cream Cheese

Frequently Asked Questions

Can I substitute cream cheese for milk in mashed potatoes?

Rather than substituting cream cheese for the milk in mashed potatoes, we prefer to use cream cheese and milk, as well as butter, in our mashed potatoes for a really rich side dish.

Should milk be cold or warm for mashed potatoes?

Milk for mashed potatoes should always be warmed. Milk straight out of the fridge will cool down otherwise piping-hot potatoes. Warm the milk in a small saucepan before incorporating it into your mash.

What is the best tool for mashing potatoes?

There are differing opinions about what is the best tool for mashing potatoes. A top candidate is the potato masher, this tool designed for the task is much better than using a whisk or a fork. Fans of the potato ricer assert is the best tool for a really smooth, fluffy mash. Mrs Kostyra's mashed potatoes recipe calls for using a stand mixer to combine the potatoes and dairy.