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!
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