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.

Ingredients

  • 4 cups cubed russet potatoes,
  • peeled/washed/cut
  • 2 oz 1/3 less-fat cream cheese
  • 2 tbsp butter
  • 4 tbsp heavy whipping cream (or more)
  • 1/2-1 tsp salt
  • Recipe

    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. (*Note: If the foam rises to the top and looks like it might overflow, open the lid for the heat to escape, re-cover, and turn down the heat slightly.) 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. (*Note: Over-mixing can create a glue-like texture.) 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.

    Approximate Nutrition Information for 1/2 cup: 135 calories, 7g fat, 15g carbs, 1.75g protein

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    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.