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Cream Cheese Mashed Potatoes

on March 25, 2010 · 15 Comments

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I like to make these when I find Idaho potatoes on sale for about $1.99 for a 5-10 lb bag. This makes enough for about 8 people, so if you are a smaller family, I would recommend halving it and freezing one half.

*These go perfectly with my Marinated Pork Tenderloin and Chopped Green Salad with Chive Viniagrette.

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Cream Cheese Mashed Potatoes

5 lbs Russet potatoes, peeled and quartered
1 1/2 sticks butter (12 tablespoons)
8 oz. cream cheese (I used 1/3 fat)
1/2 cup milk (or half & half)
kosher salt and fresh ground pepper, to taste

Bring a very large pot of water to boil over high heat. While the water is coming to a boil, peel potatoes with a vegetable peeler. rinse and quarter.

Put potatoes in the water once it is boiling, make sure you have plenty of water covering potatoes. Keep it at a full boil for about 15 minutes or until potatoes are soft. If you can put a fork into the potatoes and they easily come out, they are done. If they stick, cook them until they don’t.
*Tip: If they are undercooked you will have lumpy potatoes.

Drain the potatoes and put back into the large pot. I use an oven safe pan (cast iron) so I just dirty up one pot.

Using either a potato masher or a beater mash the potatoes. Add butter, cream cheese and milk and blend until creamy. Add salt and pepper to taste.

They should be creamy like the ones here, if you really want them to be creamy, use an electric mixer!

Once you have them blended, take a knife or spatula and smooth them out. Then pop them into a 350 degree oven covered with aluminum foil or a lid, for about 15 minutes to blend the flavors.

Print Recipe: Click on the green “print friendly” icon at the bottom of this post, and check “remove images” for a printable version.

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.

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Comments

  1. Rebecca March 25, 2010 at 3:44 pm

    Kelly,

    How would you freeze these? In a ziploc or in a foil casserole dish? Are they still creamy when you reheat?

    Reply
    • admin March 25, 2010 at 8:43 pm

      Rebecca – I would freeze these either way. The key is to be sure to get all the air out. I have heard a great way to reheat is in the slow cooker!

      Reply
    • Wendy November 29, 2011 at 2:23 pm

      I have found that the ziplock bags work very well, I just usually add some butter and chicken stock, if that makes them too thin…I usually have some instant potatoes to add!

      Reply
  2. Erika March 25, 2010 at 4:30 pm

    My mom has been putting cream cheese in potatoes for as long as I have known…she likes to experiment with different flavored cream cheese too…I think the chives one is AMAZING!

    Reply
    • admin March 25, 2010 at 8:44 pm

      OOH, I like that idea, I might add that to the list of ingredients!

      Reply
  3. Leann March 25, 2010 at 5:14 pm

    Just thought I would add – My mother has made a similar recipe but she adds 1 Egg and 1/2 c onion then bakes in a 350 oven for 30 to 40 minutes . I have never taken this to a pot luck and not been asked for this simple recipe – Enjoy!

    Reply
  4. Caroline Krueger March 25, 2010 at 5:33 pm

    I have a similar question…tell me more about freezing please. I love the idea of freezing stuff to get out in a pinch, but I am always hesitant about when is best to stop the preparing process to maintain the closest to fresh food quality. Do you cook them first, then freeze or freeze before you bake them? Thanks for the advice!

    Reply
    • admin March 25, 2010 at 8:46 pm

      Caroline – You can freeze most things, you just need to store them properly.Checkout my post here about what you can and can’t freeze.

      https://faithfulprovisions.com/2010/03/18/fox17-tennessee-mornings-what-you-can-and-cant-freeze/

      Reply
  5. caroline March 25, 2010 at 5:37 pm

    Just an FYI, the print friendly button is not working. It’s printing with pics and all in one column on about 15 pages.

    Reply
    • admin March 25, 2010 at 8:46 pm

      Caroline – It works fine for me, maybe it is your browser? Anyone else having problems?

      Reply
  6. Sherry Smothermon-Short April 5, 2010 at 8:22 am

    Made these to go with Sticky Chicken Friday night! Fabulous dish! I topped them with shredded cheddar cheese before I put them in the oven.

    Reply
  7. Kristy Gantz April 5, 2010 at 12:53 pm

    If you do not have the half and half/milk or extra 1/2 stick of butter, you can add 8 oz of sour cream in their place. Add paprika to the top for a pretty presentation and you have great make ahead mashed potatoes! Enjoy!

    Reply
  8. Wendy November 29, 2011 at 2:13 pm

    Thanks for the reminder, I think I have some of the Philly Cream Cheese Cooking Sauce…this will be good! I stocked up on potatoes, also knowing I was having a tooth pulled, tmi!! Thanks!

    Reply

Trackbacks

  1. FOX 17’s Tennessee Mornings: Easter Dinner on a Budget April 9, 2010 at 7:32 am

    […] Cream Cheese Mashed Potatoes – 5-lb bag of potatoes on sale BOGOF […]

    Reply
  2. April Kitchen Prep Day – My Master Plan + A Few Tips for Your Planning April 9, 2010 at 12:16 pm

    […] Cream Cheese Mashed Potatoes – I have 20 lbs of potatoes to use! […]

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