Surprising Creamy Mashed Potatoes with a Cheese Twist

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As always, I love getting creative with recipes! When it was time to whip up some mashed potatoes, I knew I wanted to put my own spin on them. And what better addition than one of my all-time favorites: cheese! I mean, who doesn’t love cheese? I was looking to make the classic mashed potatoes a little creamier and tastier while I prepared my trout almondine—though that’s a recipe story for another day!

I had some cream cheese in the fridge, along with a special Brazilian cream cheese called “requeijão,” so I thought, “Why not give it a try?” I took a little leap of faith, and the result was absolutely amazing! From that moment on, mashed potatoes in our house have a new favorite recipe, and I make it every time the main dish calls for it. It’s a fun twist that everyone loves!

Recipe At a Glance

• Kitchen Time: 10 minutes to prep, 20 minutes to cook
• Feeds: 6 hungry people
• Difficulty: Easy enough for beginners
• Adaptability: Naturally vegetarian, gluten-free, and customizable

What You’ll Need

For the Creamy Mashed Base:

• 6 to 8 medium Yukon Gold potatoes, peeled and quartered
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup cream cheese, softened
• 1/4 cup requeijão (Brazilian cream cheese) or additional regular cream cheese
• 1/2 cup whole milk, warmed
• Salt and freshly ground black pepper, to taste

For the Finishing Touch:

• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh green onions (optional)

Prep & Cook

1. Prepare Your Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water.
2. Cook Until Fork-Tender: Bring the water to a boil over high heat, then reduce to a simmer. Cook until the potatoes are completely tender when pierced with a fork, about 15-20 minutes.
3. Drain Thoroughly: Pour the potatoes into a colander and let them steam dry for about 2 minutes. This helps remove excess moisture for fluffier mashed potatoes.
4. Begin Mashing: Use a potato masher or ricer to break down the potatoes until most lumps are gone. For ultra-smooth potatoes, use a ricer; for more rustic texture, a standard masher works perfectly. I prefer the ricer. 😉
5. Incorporate the Creaminess: Add the butter first, allowing it to melt into the hot potatoes. Add a dash of salt and pepper. Pour in the warm milk a little at a time, stirring gently until your desired consistency is reached. Then fold in the cream cheese until fully incorporated.
6. Season to Perfection: Taste to make sure the salt is ok, remembering that the Parmesan will add additional saltiness later.
7. Transfer and Serve: Spoon the mashed potatoes into a warm serving dish. Create swirls on top with the back of a spoon, then sprinkle with freshly grated Parmesan cheese. If desired, drizzle with a touch of fresh green onions over the top.

Secrets from Our Kitchen to Yours

• Cold Start, Hot Finish: Always start potatoes in cold water to ensure even cooking, but warming your milk before adding it prevents the potatoes from cooling too quickly.
• Texture Control: For silkiest results, a potato ricer is worth the investment, but a food mill or even a hand mixer works well too. Just avoid food processors, which can make potatoes gummy.

Serving Suggestions

This delicious side dish pairs beautifully with:

• Grilled steak with herb butter
• Roasted chicken with herbs and lemon
• Trout almondine (the buttery, nutty flavors complement the creamy potatoes perfectly)
• Pan-seared fish fillets
• Slow-cooked beef short ribs
• Vegetarian mushroom Wellington

For a complete meal, add a simple green salad dressed with vinaigrette and perhaps a glass of medium-bodied red wine like Malbec or Cabernet Franc.

Put Your Spin on It

• Herb Infusion: Fold in 2 tablespoons of finely chopped fresh herbs like rosemary, thyme, or sage.
• Cheese Variations: Try different hard cheeses like Romano, Asiago, or aged cheddar in place of the Parmesan.
• Loaded Version: Stir in crispy bacon bits, shredded cheddar cheese, and sliced green onions. This is super tasty too.
• Sweet Potato Blend: Substitute half the Yukon Golds with sweet potatoes for a beautiful color contrast and nutritional boost.
• Caramelized Onion Addition: Fold in 1/2 cup of caramelized onions for a sweet depth of flavor.

Nutrition Notes

Each serving (average 150 gr) provides approximately:

• 285 calories
• 7g protein
• 26g carbohydrates
• 18g fat
• 2g fiber

While not a low-fat option, these mashed potatoes deliver calcium from the dairy ingredients and potassium from the potatoes. The addition of Parmesan adds a good dose of protein as well.

Tasty Thoughts

There’s just something so comforting about a big bowl of fluffy mashed potatoes, right? Well, when you throw in the tangy creaminess of cream cheese, it turns this humble side dish into something really special. Trust me, when I serve these at family meals, everyone comes running to the table! Those delightful swirls topped with melting Parmesan just call out, “This isn’t your average side dish!”

What started as a fun experiment in the kitchen has quickly become my go-to contribution for family gatherings. The best part? These potatoes pair perfectly with just about any main course, all while being super impressive on their own. The smooth, creamy goodness inside, combined with that little crispy Parmesan topping, makes each bite a moment to savor.

I really encourage you to make these your own! Feel free to add in your favorite ingredients based on what you have in your pantry. The key is to create that perfect blend of creamy, tangy, and savory flavors that makes these potatoes unforgettable. Enjoy!

Common Questions

What kind of potatoes work best for this recipe? Yukon Golds are my preference for their naturally buttery flavor and creamy texture. Russets also work well if you prefer a fluffier result, while waxy potatoes like Red Bliss will give you a denser, more substantial texture.

Can I make this with a hand mixer instead of mashing by hand? Yes, but use caution – overmixing can make potatoes gluey. Use the lowest speed and stop as soon as the potatoes are smooth and the ingredients are incorporated.

Can I freeze these mashed potatoes? Yes, but expect some textural changes upon thawing. Place cooled potatoes in an airtight container, leaving some room for expansion, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently with a splash of milk.

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