Mashed Potatoes With Cream Cheese
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Drain the potatoes and return them to the Instant Pot insert.
Mashed potatoes with cream cheese. Best mashed potatoes with cream cheese. Place 8 ounces cream cheese 34 cup whole milk 4 tablespoons of the unsalted butter 1 teaspoon kosher salt and 2 fresh thyme sprigs in a medium saucepan over medium heat. Boil the potatoes until fork-tender about 10 to 12 minutes.
I also like to add a crushed garlic clove sometimes. I wouldnt as I think cream cheese is too acidic to put in mashed potatoes. Add the butter cream cheese heavy cream or ½ and ½ Head Country Original Championship Seasoning and pepper.
Lightly mash the potatoes with a potato masher then slowly incorporate the heavy cream until blended. Mash potatoes together with cream cheese sour cream chives salt and pepper. Place the potatoes in a large pot and cover the potatoes in water.
In a large pot cover the potatoes with cold water water should reach about 1 inch above the top of the potatoes. Stir-in softened butter and season with salt and pepper. Peel and cube potatoes.
Place the lid back on the potatoes and let the cream cheese and butter soften for 5 minutes. Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender. Cut the potatoes in cubes and place in a big bowl.
Use a hand mixer or a stand. Drain potatoes into a colander and return them to the hot pot. Drain the potatoes and return.
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