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Mashed potatoes with cream cheese and heavy cream

Boil the potatoes for 10-15 minutes, or until the potatoes are soft. Drain the water from the potatoes. Put potatoes through a food mill or potato ricer for the fluffiest texture. Add the cream cheese, butter, whipping cream and salt. Gently fold the potatoes using a rubber spatula until they are smooth and creamy Advertisement. Step 2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Step 3. Mash potatoes in the pot with a potato masher or fork until smooth. Stir in cream cheese, sour cream, butter, green onions, salt, and pepper Step 1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl. Advertisement. Step 2. While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt Reduce heat; cook, uncovered, until tender, 12-15 minutes. Drain. With a mixer, beat cream cheese, 1/2 cup melted butter, salt and pepper until smooth. Add potatoes; beat until light and fluffy. If desired, top with additional melted butter. Sprinkle with green onions Once potatoes are done, remove from heat and drain potatoes. Using a potato masher, slightly mash potatoes. Add in cream cheese, butter, garlic powder, black pepper and salt. Mash well until almost smooth and butter/cream cheese is melted and incorporated well. Pour in heavy cream and mash everything together until cream is combined and mashed.

Heavy Whipping Cream Mashed Potatoes Recipes 30,526 Recipes. Last updated Jun 25, 2021. all purpose potatoes, sour cream, shredded cheddar cheese, Hellmann's or Best Foods Real Mayonnaise and 2 more. Slow Cooker Mashed Potatoes McCormick. McCormick Black Pepper, Yukon Gold potatoes, McCormick Parsley Flakes and 6 more. Drain the cooked potatoes in a colander set in the sink and immediately dump the potatoes over the butter and cream cheese. Let stand for 5 minutes to allow the butter and cream cheese to melt. Add ½ tsp salt and pepper to the potatoes, fit the mixer with the paddle attachment, and begin to mix on the lowest speed Step 2. Add cream cheese and next 4 ingredients; beat at medium speed with an electric mixer until smooth and fluffy (do not overbeat). Spoon into a lightly greased 13- x 9-inch or 3-quart baking dish. Step 3. Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired. Step 4 Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1 tablespoon salt. Place pot on your stove and turn heat to high. Bring to a boil and boil for 5-10 minutes, until potatoes easily break apart with a fork or a butter knife The Best Mashed Potatoes With Heavy Cream Recipes on Yummly | Mashed Potatoes, Garlic Rosemary Mashed Potatoes, New York Pork Chops With Peaches And Chipotle-corn Mashed Potatoes

Savory Jalapeno Mashed Sweet Potatoes | Say Grace

Rich and Creamy Mashed Potatoes Recipe {3 Special Ingredients

Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10-13 minutes (they should easily be pierced with a sharp knife). Drain potatoes and add milk, cream cheese, butter, ¾ teaspoon salt, garlic powder, parsley and pepper and mash just until smooth and combined. Serve Deselect All. 5 pounds Yukon gold or russet potatoes. 1 1/2 sticks softened butter, plus more for baking. 1 1/2 (8-ounce) packages cream cheese, softene In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot. Add cream cheese and use a potato masher to. Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices. Drain and mash the potatoes in the pot, then stir in the cream cheese mixture. Spoon into a casserole dish or a 9x13 pan. You may cover it and refrigerate for 24 hours, or proceed to baking right away. Bake covered with foil at 350 for 45 min's Boil the potatoes until fork-tender, about 10 to 12 minutes. Drain. In the bottom of the still-hot pot, add the butter and cream cheese. Add the potatoes back to the pot and mash the butter and cream cheese into the potatoes. Mix in the garlic, sour cream, half-and-half, salt, and pepper until thoroughly incorporated

Cream Cheese Mashed Potatoes Recipe Allrecipe

Drain. Mash potatoes with 3 tablespoons of butter. Stir in the cream cheese, sour cream, onion salt, garlic powder and pepper until smooth. Spoon into a greased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Cover and freeze for up to 1 month. Or bake, uncovered, at 350° for 30-35 minutes or until heated through Drain. In a small saucepan, heat the butter and half-n-half until butter is melted and warm, about 5 minutes. Put potatoes into the bowl of an electric mixer fitted with a paddle attachment, and mix them for 30 seconds to break up the potatoes. Slowly add butter and cream mixture, mixing at the lowest speed I boil my potatoes in butter, light cream, milk, water, salt, pepper, and a couple of halved garlic cloves. Once they are cooked, I ladle out the potatoes and keep the water. I mash the potatoes gradually adding the liquid back into the potatoes as I made to get the right texture. 1. level 2 These Cream Cheese Mashed Potatoes are fluffy, smooth, ridiculously creamy and perfect for fall. They're a more straight-forward version of our ever-so-popular Best Creamy Mashed Potatoes, but we've swapped out the sour cream for luxurious cream cheese and plenty of chives for subtle onion flavor in each bite.. Cream Cheese Mashed Potatoes. And just like that, it's time to start thinking.

Drain potatoes and put them back in the pot over the heat. Cook off some of the water in the potatoes, 2-3 minutes over medium while stirring. Move the pot to a hot pad on the counter. Add cream cheese and cream and mash the potatoes until smooth. If they are a little dry, add another splash (about 1 tablespoon) of cream Place the potatoes in a large pot with cold water. Once the water comes to a boil, add a generous amount of salt. Boil until the potatoes are tender when pierced with a fork, about 10-12 minutes. Drain the potatoes and return them to the hot pot to let them dry out a bit. Mash the potatoes with cream or half-and-half, cream cheese, chives, salt. salt and pepper to taste. 5 - 6 slices bacon, crispy cooked and chopped (optional) Instructions. Add quartered potatoes to a large pot and fill with generously salted cold water until potatoes are covered by an inch. Cover and bring to a boil and then reduce heat to low To reheat them, add a few tablespoons of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm Strain potatoes and garlic, set aside. Turn instant pot to saute mode and add butter, cream cheese, and 1/2 cup heavy cream. Stir or whisk until butter is melted and cream cheese is very soft. Turn saute off, return potatoes to pot and mash or whip until you reach desired consistency. Add additional cream if necessary

Heavy cream is an ingredient needed to prepare hundreds of different recipes, including pasta dishes, mashed potatoes, macaroni and cheese, and even baked goods. Its creamy consistency helps create the perfect taste and texture in different foods Drain. Advertisement. Step 2. Meanwhile, in a saucepan, combine the butter, cream and milk; bring to a simmer. Add the cheese and let stand for 1 minute; whisk until smooth. Step 3. Pass the warm.

Add the potatoes to a large pot and cover them with water. Bring the pot to a boil over high heat then reduce the heat to medium-high and continue to boil for 15 minutes, or until the potatoes are soft. Drain the water then return the potatoes to the pot. Add the cream cheese, whipping cream, and butter and use a potato masher to mash the potatoes Three simple ingredients: butter, cream cheese, and heavy whipping cream. Chances are you're already using butter (real unsalted butter, we hope!), but cream cheese and heavy whipping cream (we weren't kidding when we said these taters wouldn't fit with your diet) may be surprising mashed potato additions Drain potatoes and place them in the bowl of a stand mixer. Add cream cheese, butter, and 1/2 cup cream. Beat until well combined and to your desired consistency. Season with salt and pepper and mix just to combine. Return the mashed potatoes to the pot, add the rest of the cream and cook over medium heat until hot. Serve Cream cheese. I'm not exaggerating when I say that these are the creamiest mashed potatoes you will ever eat. When mixed with melted butter, milk (or half and half), and tender Yukon Gold potatoes, cream cheese gives these mashed potatoes a slight tang and a luxurious, velvety texture Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day. Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes

Loaded Mashed Potatoes: Stir in crispy bacon, shredded cheddar cheese and green onion! Ranch Potatoes: Use one packet of Hidden Valley powdered ranch. You could also use 1/4 cup each: fresh chives, dill and parsley. Cream Cheese Mashed Potatoes: Omit the sour cream and substitute softened cream cheese. They both give the mashed potatoes a. Cut the potatoes into even size pieces and place in a large pot of cold water. Bring water to a boil, continue to boil for 10 to 15 minutes, until fork tender. Drain potatoes and return to pot. Mash potatoes. Fold in butter, heavy cream and sour cream. Scroll down to the recipe card for complete instructions Drain the potatoes in a colander. Put the warm potatoes through a food mill (or a ricer). Add the butter, cream cheese, salt, pepper, and cream of tartar. Add about half of the warm cream. Save the rest to get the right consistency. You can always add, but cannot take away, so it is better to start slow Deselect All. 2 1/2 pounds small red potatoes or baby Yukon gold potatoes. 1/2 cup half-and-half or whole milk. 8 ounces plain cream cheese or veggie cream cheese, cut into piece Add the cream cheese and butter to the potatoes. Cover and let the cream cheese and butter soften and melt for 2-3 minutes (this will avoid little lumps and bumps in the cream cheese). Add the sour cream, milk, garlic powder, and pepper, and mash until creamy. Taste and add additional salt and pepper, if needed. Lightly grease a 9X13-inch.

Mashed Potatoes with Cream Cheese Allrecipe

Mashed potatoes are one place where butter definitely makes them better. Heating up the butter/cream cheese/cream mixture helps get the potatoes creamier vs. adding ingredients straight from the fridge that'll cool the potatoes down, and it also infuses the flavors better (like the garlic). Yes, this recipe has cream cheese and heavy cream. While the potatoes cook, place the butter, sour cream, and cream cheese in a large mixing bowl. When the potatoes are cooked, drain and pour them into the mixing bowl. With a potato masher or mixer, blend the ingredients well, adding the half and half to get to your desired consistency, add salt, mix and serve Drain and return to pot. Mash until potatoes are fluffy and almost smooth. Advertisement. Step 2. In a small saucepan, heat milk and butter over medium-low until butter is melted and mixture is warm. Pour into potatoes and stir to combine. Stir in sour cream and season with salt and pepper Mashed potatoes - milk, half and half or heavy cream. fldhkybnva. |. Nov 24, 2013 07:58 AM 47. Which do you prefer in your potatoes? I know some prefer sour cream or cream cheese or other forms of dairy, but just wondering about the liquid forms. Want to stay up to date with this post Add the smashed garlic and thoroughly salt the water, then bring to a boil and cook for 20-30 minutes, or until potatoes are tender and smash easily. While potatoes cook, add the melted butter to a medium-sized bowl and gently whisk in the heavy whipping cream. Add the thyme sprigs and let steep until ready to add to the mashed potatoes

This recipe calls for cream cheese, 1/4 cup heavy cream, and 1/4 cup of sour cream. If you pair these ingredients with the water that is already in the Instant Pot, the potatoes will turn out soupy. If you like creamy potatoes as opposed to fluffy, I still recommend you drain the water first, add the ingredients noted, and then assess if you. Loaded mashed potatoes are an epic recipe that is a must-have upgrade for your holiday dinner table. Creamy mashed potatoes are blended with roasted garlic and cream, the topped with a mountain of cheddar cheese, crispy bacon, and chopped chives. Serve it with a little sour cream for extra decadence Creamy mashed potatoes is the most loved and devoured side dish. And while choosing the right potatoes can affect the texture of your final dish, the secret to a good mash is all the other things you add to make it rich, lush and creamy such as butter, milk or sour cream, heavy cream, Parmesan cheese, garlic or mustard, chives or dill, and plenty of salt Put the potatoes into a large pot and cover with water and 2 teaspoons of the salt. Bring to a boil then reduce to a simmer and cook for 20 minutes. Drain the potatoes and put them back into the pot with the butter and sour cream. Mash them well and add in the remaining salt and the pepper How to make creamy mashed potatoes. Boil water. Bring a large pot of water to a boil. Cook potatoes. Peel and dice potatoes. Place potatoes in pot for about 20-30 minutes. Once tender, drain and add back to pot. Add butter and cream. Add butter, cream cheese, heavy cream, salt and pepper to pot and mash

How to Make Garlic Cream Cheese Mashed Potatoes. Peel and cut the potatoes into like-sized pieces. Place the potatoes and peeled garlic, along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes. Cream cheese gives mashed potatoes that bite that makes you think of restaurant style mashed potatoes served with a big chicken fried steak. My absolute favorite way to make mashed potatoes is to add butter, heavy cream, and cream cheese. They are so, so good! There are never any leftovers when I make them this way

Cream Cheese Mashed Potatoes Recipe: How to Make It

Place the potatoes into the pressure cooker (Instant Pot). Add the broth, milk and season lightly with salt and ground black pepper. Stir, Put the lid on and turn to close. Turn the valve to sealing. Press the Manual button and set the timer to 10 minutes 1 bag frozen cauliflower florets 4 to 6 oz. cream cheese (to taste) 1/4 cup heavy cream 2 to 4 oz. butter, softened (to taste) garlic salt, ranch dressing powder, pepper, vege-sal, cheddar cheese, Parmesan, etc Here is your sour and cheese cream mashed potatoes recipe. Best mashed potato recipe with cream cheese and sour cream - The ingredients. Though it takes a substantial amount of time for preparing and cooking this recipe, you only need 6 ingredients. Potatoes - 2 kg or 9 large potatoes; Sour cream - 1 cup is plenty. You can add more if you. Line your crock pot with a liner. Add the chicken {or vegetable} stock and potatoes to the crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. 30 minutes before serving, add cubed cream cheese, heavy cream {or milk}, instant mashed potatoes, salt, pepper and garlic powder. Stir to combine

How to make the best mashed potatoes with cream cheese. Peel the potatoes and put them in a large pot. Cover with water and let it come to a boil. Once boiling, put the lid on and turn the heat down to let it simmer for about 20 minutes. Add the cooked potatoes into a bowl with the cream cheese, butter, milk, salt & pepper Cream cheese can also be used in place of sour cream. Mix 3/4 cup of cream cheese with 3 tablespoons of milk and blend to get a pretty decent sour cream replacement with a similar texture (via HuffPost).. Some may need a substitute for dietary purposes, such as vegans, or people that are lactose intolerant or allergic to milk and can't eat dairy

Cook potatoes on high setting for 4 and ½ hours or low for 6-7 hours. Potatoes should be fork tender. Spoon some liquid out of the crock, if desired. Mash potatoes with a fork or potato masher and add sour cream, cream cheese, ¼ cup butter, salt and pepper to the crock pot. Use beaters to mix just until a creamy consistency Variations to Cheesy Gouda Mashed Potatoes Bacon Cheese mashed. Crumble crisp bacon as you are adding the cheese then top with crumbled bacon. Loaded Mashed Potatoes- Add bacon, cheese, sour cream, and chives to them and combine. Ranch Mashed Potatoes. Add ¼ cup ranch dressing first, gradually adding milk to control consistency

Creamy Mashed Potatoes - Big Bear's Wife - Great Side Dish

Bring a large pot of salted water to boil, add potatoes and cook for 15-20 minutes, or until fork tender. Drain potatoes, then return to stock pot. Mash potatoes lightly, then add butter, cream cheese, garlic and onion powder, then season generously with salt and pepper. Mash potatoes until mostly smooth, then gradually add half and half in. Add heavy cream or milk and mix together. For this recipe, I tried heavy cream instead of milk to bring the mashed potatoes together, and it makes them heavenly! Recently, at a restaurant, I had some mashed potatoes that were so creamy and smooth but not watery Mashed Cauliflower with Cream Cheese Follow Easy Low Carb on Pinterest for More Great Low Carb Ideas! A Delicious Keto Side Dish. Mashed cauliflower has only 25 calories per cup compared to mashed potatoes, which contain more than 200 calories! Meanwhile, it provides lots of the vital fiber and micronutrients that you need every day

Get Recipe: http://divascancook.com/cream-cheese-mashed-potatoes-recipe-easy/I just love cream cheese mashed potatoes. I know, not the healthiest, but try t.. Cream cheese, the simplest you can find. You will still need to use water, and the cream cheese will thicken the entire dish. Depending on how you like mashed potatoes, add more water or more cream cheese to get it thin or thick. Just remember that cream cheese should not be heated. Only add it cold or room temperature, don't warm it up

10 Best Heavy Whipping Cream Mashed Potatoes Recipes Yumml

  1. utes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth
  2. utes to combine. Add the salt, pepper, and garlic powder to the cheese mixture and stir, then add the cooked potatoes and stir again. Cover the pot and cook on low for 30
  3. Instructions. Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched
  4. Place the potato slices into a zip-top bag, then season with butter, salt, and garlic. Add milk, and vacuum seal the bag using water displacement technique (see details in the recipe). Sous vide cook the potatoes. Place the vacuum-sealed bag in the sous vide water bath and cook the potatoes at 194ºF (90ºC) for 1 hour
  5. utes

Cream Cheese Mashed Potatoes ~ Ultra Creamy - A Little And

  1. utes, or until fork-tender. Drain the potatoes and then return them to the pot. Add in the butter, cream cheese, and heavy cream and mash the potatoes and creamy. Season the mashed potatoes with salt and pepper and then serve
  2. View top rated Mashed potatoes with heavy cream sour cream recipes with ratings and reviews. Mashed Potatoes With Leeks And Sour Cream, Creamy Mashed Potato Bake, Baked Mashed
  3. Sweeter Mashed Sweet Potatoes: Add 2 tablespoons of brown sugar or maple syrup to the cooked potatoes before mashing. We also like to increase the cinnamon by 1/4 teaspoon. Serve with a little extra maple syrup on top and if you enjoy nuts, add a handful of toasted pecans or walnuts
  4. Whisk and egg and add heavy cream. Once the potatoes have been mashed add butter, cream cheese, seasonings, and egg/cream mixture. Gently stir to combine until cream cheese is melted. STEP 4: Add cheese. Add whatever kinds of grated cheese you like. Reserve about 1/3 of each kind of cheese for the top
  5. Cream Cheese Mashed Potatoes are creamy potatoes made with Russet potatoes, cream cheese, sour cream, butter, salt and pepper for the must-have side dish for any holiday gathering.. I come from a potato loving family! I am serious- we are ALL about our potato dishes so mashed potatoes are on the table for every single holiday and a lot of family dinners

Make-Ahead Mashed Potatoes with Cream Cheese Recipe

And in Alexander's healthy recipe, traditional heavy cream used in mashed potatoes is replaced with a Greek yogurt cream cheese. It's much, much lighter and makes the potatoes nice and creamy. Boil the potatoes for about 30 minutes, drain them, and mash them with a potato masher or press them through a potato ricer. Add the cream cheese, sour cream, garlic powder, onion powder, salt and pepper. Beat with a mixer. Gradually add milk or cream until the potatoes are smooth, light and fluffy. At this point, you can either serve the.

Place the potatoes into a large pot and just cover with water. Add 2 teaspoons of salt and bring to a boil. Reduce the heat to a low boil, stirring occasionally, and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot Add them to your Crockpot. Give the potatoes a stir. Cover and cook for 3-3.5 hours or until the potatoes are nice and tender. When the potatoes are close to being done, add the cream, butter, and garlic to a small saucepan. Warm it through over medium heat until the butter is melted and the garlic infuses the mixture In a mixing bowl, combine the cooked potatoes, cream cheese, sour cream, butter, garlic powder, and black pepper. Beat with a mixer until light and fluffy. Spoon the mixture into the prepared baking dish. Top with the shredded cheddar. Cover the dish with foil and bake for 45 minutes at 350 degrees F. Remove the foil then bake 15 minutes longer. Cream: Stir together the cream cheese, sour cream, heavy cream, butter, salt, and pepper in a saucepan over medium heat until smooth. Pour the mixture over the mashed potatoes and continue to mash until the cream is worked into the potatoes

How to Make Mashed Potatoes - The Pioneer Woma

Creamy Mashed Potatoes. Growing up on a dairy farm we always enjoyed eating dairy products - hey we had to show support for products that our family and many other farm families produce. And since potatoes are a great vehicle for dairy products like butter, cheese, sour cream, and cream cheese it makes sense that we eat a lot of potatoes Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot. Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer Instructions. Fill a large pot of water and bring water to a boil with 1 Tablespoon salt. Peel and wash potatoes. Dice into 4-inch pieces. Place potatoes and garlic cloves in the pot and cook for 20-30 minutes, or until a fork inserts easily. Drain and place back in pan. Let steam evaporate Drain the potatoes in a strainer and transfer to a large mixing bowl. Add the cream cheese, half and half, butter, salt and pepper to the potatoes. Using a hand mixer, mix all the ingredients on medium speed until thoroughly combined and the potatoes are broken up. The mixture should be fluffy with a few potato chunks throughout Add the potatoes back to the hot pan. Add the melted butter and stir until it's absorbed. Add cream cheese, heavy cream, roasted garlic, salt, and pepper to potatoes. Mash and stir until everything is incorporated and potatoes are the consistency you like. Add cheese and stir until cheese melts

10 Best Mashed Potatoes with Heavy Cream Recipes Yumml

Cream Cheese Mashed Potatoes Recipe - The Recipe Rebe

Fancy Mashed Potatoes | Just A Pinch RecipesDairy Free Mashed Potatoes (Paleo + Vegan) | Lexi's Clean

Step 1 : Cut potatoes into chunks, then boil until tender, about 20 minutes. Step 2 : Drain & place in bowl of electric mixer fitted with the wire whisk attachment. Step 3 : Add cream cheese, sour cream, 1/2 cup heavy cream, unsalted butter, and salt & pepper. (Don't be stingy with the salt & pepper! Instructions. Add potatoes to a large pot of cold water and cook over medium high heat until water starts to boil. Cook until a fork goes through potatoes easily, about 15-20 minutes. Drain water and return potatoes to pot. While potatoes are still hot, add butter, cream, garlic, salt, and 3/4 cup Parmesan cheese updated Aug. 10, 2018. Mashed potatoes don't generally reheat well, but with the help of sour cream, this mashed potato casserole can be made days in advance and reheated with no loss in quality. A crispy topping of panko bread crumbs, bacon, cheddar cheese, and scallions adds crunch and the flavor of fully loaded baked potatoes. Get the recipe » Spray 5-quart slow cooker with cooking spray. Pour whipping cream into slow cooker; stir in 2 teaspoons salt. Peel potatoes, then cut into 3/4-inch cubes. Add potatoes to cream while cutting to prevent browning. Be sure to submerge potatoes in cream. 2. Add enough water to cover potatoes, about a cup. Cover; cook on High heat setting 6 hours to.

Mashed Potato Soup - The Cooking MomHow To Make The Best Creamy Mashed Potatoes

Creamy Mashed Potatoes Recipe Ree Drummond Food Networ

Add potatoes to a large pot. Fill with cold water to cover slightly over potatoes. Boil until tender, about 15 to 20 minutes depending on the size of your potatoes. Drain. Return potatoes to the pot. 2. Mash potatoes, butter, sour cream and salt. Stir in half the cheese and 1/2 cup of green onions. 3 Let cook for 15-20 minutes or until the potatoes are fork-tender. Once the potatoes are cooked through, drain and mash them into your favorite consistency. Stir in the cream cheese, plain Greek yogurt, butter, heavy cream, salt, cayenne pepper, garlic powder, onion powder, and cumin. Add in 2 cups of the divided cheddar cheese and mix until. Oct 3, 2012 - This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra 4 ounces cream cheese. 1/2 cup milk. salt and pepper. Instructions. Peel the potatoes and cut them into 1-inch cubes. Add the cut potatoes to a large pot and just cover with water. Add the salt and stir well. Bring to a boil and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork

Twice Baked Potatoes with Maine Lobster | Lobster from Maine

Ingredients. potatoes - I would recommend Yukon gold or russet potatoes, or a combination of the two. They make for the creamiest potatoes when mashed. butter - I used unsalted butter. You can use salted butter but then do not add any additional salt. sour cream - can be substituted with cream cheese.; whole milk - can be substituted with half-and-half cream, or half heavy cream and half milk Instructions. Add potatoes to a large pot and add enough water to cover the potatoes by about 1-inch. Make sure to salt the water! Bring to a boil over high heat and cook under potatoes are tender, about 15-20 minutes. Drain potatoes. Reduce heat to medium, add cream cheese and butter. Stir in milk and cream and cook until cheese has melted and. Drain potatoes and return to the pot. Use a potato masher and give the potatoes a quick mash. Add the butter, half of the sour cream and half of the milk and start whipping them with a hand held mixer. Add the remaining sour cream and milk, whip together until well blended. Add the salt and 1 cup of the cheese. Whip together until blended