Table of Contents
Creamy Whipped Mashed Potatoes
Most people will say they have their favorite way of making mashed potatoes. The final texture and flavor will depend on the type of potato, add-in options, and method of mashing, ricing, or whipping. After I posted the Crockpot Cube Steak, I got several requests on how I made those mashed potato dollops. Here’s the way I like to make them.
Servings: 10 servings
Calories: 135kcal
Ingredients
- 4 cups cubed russet potatoes peeled, washed and cut
- 2 oz ⅓ less-fat cream cheese
- 2 tablespoon butter
- 4 tablespoon heavy whipping cream (or more)
- ½-1 teaspoon salt
Instructions
- Add potatoes and 2 cups of water to a large saucepan. Turn the heat to medium-high heat and cook covered at a rolling simmer 15-20 minutes, or until you can easily pierce the potatoes with a fork.
- Drain the potatoes and pour into a large mixing bowl. Add cream cheese, butter, heavy whipping cream, and salt. Rest 2 minutes, then mix with a hand mixer, starting with low speed and building the speed to high as the ingredients start to blend. Mix just until the potatoes are smooth and ingredients cohesive.
- Taste to determine if you need to add more salt or cream. If you’d rather have a lumpier texture or don’t have a hand mixer, you can also mash with a masher or ricer tool. If desired, you can top with additional butter.
Video
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
Leave a Reply