From the kitchen of: Bob! Makes: 4 servings
Total time: 5 min to prep, 25-30 min to cook
Maybe I’m new or something, but I’ve never heard of adding cream cheese to mashed potatoes. Have you? My first and most unforgettable experience was over the Thanksgiving holiday. Jared and I were invited to a dear friend’s house for his annual ‘bangers and mash’ dinner party. Boy, were we in for a treat. Bob’s mashed potatoes were undeniably something special. They were just the creamiest mashed potatoes I have ever had in my life. I think I ate my weight in mashed potatoes that evening. So of course I asked him for the recipe and learning that the secret to these creamy mashed potatoes was cream cheese, I was floored. Other than the cream cheese, it’s a pretty basic and simple recipe, which is even better. I am forever a fan and I hope you will be one as well! Thank you, Bob!
5-6 medium potatoes (preferably yukon gold or red skin, but I used russet)
4 oz. of cream cheese (half stick)
2 tablespoons butter
1/3 cup milk
1 teaspoon salt
water for boiling
1. Boil water and prep potatoes. First, bring a large pot of water to a boil on high temperature. Meanwhile, peel potatoes and rinse them under cold water. Pat dry. Dice the potatoes in generally the same size, roughly 1-2 inches wide.
2. Boil potatoes. Add the potatoes to the boiling water. Lower the temperature slightly to medium high. Cook potatoes for 20-25 minutes until fork tender. Once tender, drain the potatoes in a large colander and then add potatoes back into the pot setting the temperature to low. Allow all the steam to escape, a minute or 2, before adding the remaining ingredients.
3. Add flavorings. Into the cooked potatoes, mash in the cream cheese until smooth. Lastly, add the butter, salt and milk and continue to mash well until you’ve reach your desired creamy consistency. If you like it more thin, add a touch more milk. Keep warm over low heat until ready to serve.
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