Description
Fluffy, buttery, and finished with a cheesy twist, these creamy mashed potatoes are anything but ordinary. Perfect for Thanksgiving cooking, Sunday roast, or a cozy weeknight dinner, this recipe brings comfort to every bite.
Ingredients
Units
Scale
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 or thyme (optional)
Instructions
- 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.
- 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.
- 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.
- 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. 😉
- Incorporate the Creaminess: Add the butter first, allowing it to melt into the hot potatoes. Then fold in the cream cheese until fully incorporated. Pour in the warm milk a little at a time, stirring gently until your desired consistency is reached.
- Season to Perfection: Add salt and freshly ground black pepper to taste, remembering that the Parmesan will add additional saltiness later.
- 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 olive oil and scatter fresh chives over the top.
Notes
For these Creamy Mashed Potatoes, start with cold water for even cooking, but add warmed milk to keep potatoes creamy.
Potato ricer = silky, masher = rustic, hand mixer = fluffy. Just avoid the food processor unless you want gluey potatoes.
Fold Parmesan in just before serving if you want gooey cheese instead of a crispy topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Classic
Nutrition
- Serving Size: 150 gr
- Calories: 285 calories
- Fat: 18 gr
- Carbohydrates: 26 gr
- Fiber: 2 gr
- Protein: 7 gr