Best 20 Cream Cheese 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 POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic salt and chives until well blended. , Transfer to a greased shallow 3-qt. baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through.

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.

SMASHED POTATOES AND CREAM CHEESE

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

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.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

EASY AND QUICK CREAM CHEESE POTATOES

Steps:

• Cook potatoes in a large saucepan of boiling water until tender, about 15 minutes. Drain well.
• Return potatoes to pan, and stir in the cream cheese, butter, and garlic salt. Use a fork to mash potatoes, leaving them fairly lumpy. Fold in green onions. Season with salt and pepper to taste.

CREAM CHEESE RANCH POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
• In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

CREAM CHEESE STUFFED NEW POTATOES

Steps:

• In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10-12 minutes. Drain and let the potatoes cool until you can handle them.
• With a melon baller, remove a scoop from each potato. Cut a tiny sliver off the bottom of the potatoes so they will stand after filling. Combine the Boursin, butter, and cream. Taste and add salt and pepper as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with fine sprinkling of parsley. Add a tiny dollop of red caviar. Stand the potatoes on a platter to serve.

SALMON & CREAM CHEESE POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Meanwhile, in a small bowl, combine the cream cheese, sour cream, dill, lemon zest, capers, salt and pepper. , Drain potatoes; cut in half. Cut a thin slice from the bottom of each potato half to level if necessary. , Dollop cheese mixture onto potatoes, 2 teaspoons on each. Top with salmon. Garnish with dill sprigs if desired. Chill until serving.

CREAM CHEESE STUFFED NEW POTATOES

Steps:

• In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them. With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes. Garnish with a fine sprinkling of parsley. *Cook's Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish! Stand potatoes on cut end on a platter to serve.

SWEET POTATOES WITH CREAM CHEESE TOPPING

Steps:

• Scrub and pierce sweet potatoes and place on a microwave safe plate.
• Microwave, uncovered, on high for 10-13 minutes or until tender (turning twice).
• Meanwhile, in a small mixing bowl, beat the cream cheese, butter, brown sugar and pumpkin pie spice until smooth.
• Make a slice in the top of each potato; fluff pulp with a fork.
• Dollop with cream cheese mixture.

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.

LIGHT SCALLOPED POTATOES WITH CREAM CHEESE

Steps:

• Wash potatoes well and slice very thin.
• Melt butter in saucepan.
• Whisk in flour, salt and pepper.
• Mix in half and half and stir until hot and well blended.
• Mix in cream chesse, stir till melted.
• Stir in onions.
• Spray casserole with cooking spray.
• Layer potatoes and sauce in casserole, finishing with sauce.
• Bake at 350 for 1 hour 15 minutes.

CROCK POT CREAM CHEESE POTATOES

Steps:

• 1. Spray the crock pot with nonstick cooking spray.
• 2. In a small bowl, combine onion, garlic, salt and pepper.
• 3. Layer 1/4 of potatoes in bottom of crock pot. Sprinkle with 1/4 of seasonings. Layer with 1/3 cream cheese and bacon. Continue the layering process ending with a layer of potatoes then sprinkle seasonings.
• 4. Add milk.
• 5. Cover and cook on high for 3-4 hours. In the last hour of cooking stir potatoes to distribute cream cheese and bacon

GRATIN DAUPHINOIS (CHEESE / CREAM POTATOES)

Steps:

• Heat the oven to 325 degrees.
• Peel the potatoes, wipe clean with a damp cloth and cut them into thin slices.
• Do not wash or soak them in water as this would remove the starch essential to the correct consistency of the dish.
• Pour the milk into a large saucepan, season with salt, freshly ground pepper and nutmeg to taste and add the butter cut into small pieces.
• Place over a medium heat, beat with a birch (wire) whisk and bring slowly to boiling point, add the potatoes and the cream gradually, reduce the heat and simmer very slowly for 10 minutes, stirring frequently.
• Rub a large gratin dish with the cut clove of garlic, butter it generously and pour in the potato mixture.
• Scatter the cheese on top and bake very slowly for 1 1/2 hours until a crisp brown crust has formed.
• Serve immediately.

NEW POTATOES IN BLUE CHEESE CREAM

Steps:

• Preheat oven to 400 degrees.
• Place cream and crumbled blue cheese in the top of a double boiler over simmering water.
• Stir constantly until cheese has melted, smooth and creamy. Remove from heat.
• Butter a 13x9 baking dish.
• Cut the potatoes into 1/2 inch wedges and arrange wedges in pan.
• Salt and pepper the potatoes lightly.
• Pour cream mixture over the potatoes.
• Sprinkle rosemary and parsley flakes over potatoes and cream mixture.
• Bake potatoes until a golden crust has formed on top and potatoes are tender when pierced with a fork, about 40-45 minutes.