The secret to making Creamy Rich Mashed potatoes is cream cheese. Cream cheese adds richness and gives them a velvety smooth texture. Making them one of the tastiest recipes for never-fail mashed potatoes.
Do-Ahead mashed potatoes.
Prepare potatoes according to the recipe instructions. Then spoon mashed potatoes into greased 2-quart casserole; cover and refrigerate up to 24 hours. About an hour before serving, remove potatoes from the refrigerator. Let sit to bring to room temperature. Heat oven to 350°F, drizzle potatoes with 2 to 3 tablespoons melted butter. Bake for 40 to 45 minutes or until hot. Stir potatoes and then serve.
To learn more about what type of potato and which ones are suited for mashed potatoes, refer to this article from Wisconsin Potatoes
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Recipe for Velvet Mashed Potatoes is adapted from Betty Crocker
Velvet Mashed Potatoes
Equipment
- saucepan
- Ricer or potato masher
Ingredients
- 12 medium potatoes, peeled and cut into large pieces (about 4 pounds)
- 3/4-1 cup milk
- 4 ounces cream cheese, cut into cubes and softened (1/2 package of 8-ounce pkg size)
- 1/2 cup butter, softened
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add potatoes to saucepan of water, bring to a boil. Cover and cook 18-25 minutes or until fork tender. Drain and leave uncovered for a few minutes to let them dry.
- Mash the potatoes with ricer or potato masher. Mix in the remaining ingredients until potatoes are light and fluffy.
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