Best 9 Cream Cheese Mashed Potatoes Recipes

MASHED POTATOES WITH CREAM CHEESE

Steps:

• 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.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

BIG MARTHA'S MASHED POTATOES WITH CREAM CHEESE

Steps:

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
• Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

CREAM CHEESE MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
• 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.
• 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. Spoon into prepared baking dish.
• Bake in preheated oven until golden and bubbly, about 1 1/2 hours.

CREAM CHEESE MASHED POTATOES

Steps:

• Peel and cube potatoes. Place in a large stockpot; add water to cover. Bring to a boil. 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.

SOUR CREAM AND CREAM CHEESE MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
• Simmer until potatoes are tender, about 20 minutes.
• Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
• Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
• When read to reheat potatoes, preheat oven to 350 degrees F.
• Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
• Bake for 30 minutes or until heated through.
• Use within 10 days.

LOW FAT CREAM CHEESE MASHED POTATOES

Steps:

• PLACE potatoes and enough water to cover in 3-quart saucepan. Bring to boil. Reduce heat to medium; cook 20 to 25 minutes or until tender. Drain.
• MASH potatoes, gradually stirring in milk, cream cheese, onion powder, salt and pepper until light and fluffy. Sprinkle with paprika. Serve immediately.

CREAM CHEESE MASHED POTATOES

Steps:

• 1. Peel and boil potatoes.
• 2. Once potatoes are done, drain them and place them in a large bowl.
• 3. Whip hot potatoes with a mixer.
• 4. Add butter, cream cheese, grated onion, salt, and pepper to the potatoes.
• 5. Mix well.
• 6. Pour into a greased 13x9 pan.
• 7. Bake at 350 degrees for 30 minutes.

BROCCOLI MASHED POTATOES WITH CREAM CHEESE RECIPE - (4.4/5)

Steps:

• Place potatoes in large saucepan; add water to cover. Bring to a boil. Reduce heat and cover and simmer 10 minutes. Add broccoli and onion. Return to a boil; reduce heat and cover and simmer 10-12 minutes until vegetables are tender. Drain. In a large bowl with electric mixer, combine well drained vegetables and all remaining ingredients until smooth. 5 servings ½ c 70 calories

CREAM CHEESE AND CHIVE MASHED POTATOES (LOW-FAT)

Steps:

• 1. In medium saucepan over high heat, boil potatoes in 2 inches of water about 12 minutes, or until tender; drain thoroughly.
• 2. Shake potatoes in pan 1 to 2 minutes over low heat to dry thoroughly.
• 3. Mash potatoes with electric mixer or potato masher.
• 4. Mix in cheese until melted.
• 5. Mix in milk and chives.
• 6. Season with salt and pepper. (Do not over beat).
• 7. Stir gently over low heat just until heated through.