These really are the best creamy mashed potatoes and I make them every year for our Holiday meals. They are easy to make, and everyone always raves about them.
5poundsPotatoesPeeled and cut into 1-2-inch pieces
8ouncesCream Cheese
½CupButter 1 stick
1teaspoonSalt
½teaspoonBlack Pepper
2teaspoonsButter for garnish
Instructions
Peel the Potatoes and cut them into 1–2-inch size pieces. Add the potatoes to a kettle and cover the potatoes with cold water. Bring to a boil and continue boiling until fork tender.
Once the potatoes are done, drain the water from the kettle. Dry out the cooked potatoes a bit by placing the kettle back on the burner on low for 1-2 minutes. Then remove from the heat and add the other ingredients
Add the butter, cream cheese, salt, and pepper. Place the lid back on the potatoes and let the cream cheese and butter soften for 5 minutes.
Using a potato masher, mash the potatoes mixing the cream cheese and butter until the potatoes have a smooth consistency. It just takes a few minutes. Place the lid back on the kettle to keep the side dish warm until you are ready to serve.
Transfer potatoes to a serving bowl and top with remaining two teaspoons of butter.
Absolutely. Just place them in an airtight container, they will keep up to 4 months. When you are ready to use, thaw and reheat.That way, you do not have to wait for a special occasion. It is easy to reheat this comfort food.Potatoes can be reheated in a microwave, slow cooker, or in an oven. I have tried to reheat on the stove top, and they always stick to the bottom of the pan and try and burn. So, I do not recommend the stove top.