Three key ingredients make up these rich and creamy mashed potatoes. You'll never make mashed potatoes another way again. Great for the slow cooker, too.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: creamy mashed potatoes, mashed potatoes, potatoes side dish
Place the cut potatoes in a large pot and fill the pot with cold water, leaving about 2 inches at the top of the pan.
Place the pan on the stovetop on medium-high heat.
Allow the water to come to a boil, then turn the water down to medium heat.
Boil the potatoes for 10-15 minutes, or until the potatoes are fork tender.
Drain the water from the potatoes.
Put potatoes through a food mill or potato ricer for the fluffiest texture. Or you can mash them with a potato masher.
Stir in the cream cheese, butter, heavy cream and salt.
Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness that ricing the potatoes give.
Serve warm.
You can top with butter, salt, chives or parsley.
Notes
If you don't have time to rice the potatoes, simply use a handheld potato masher or a hand mixer on low speed to blend the ingredients.Slow Cooker PotatoesIf desired, you can place the finished mashed potatoes in a slow cooker and turn it on low for 2-3 hours. I love the potatoes slow cooked this way. The edges get slightly browned and taste delicious! If you don't want the mashed potatoes to brown at all, be sure to stir the potatoes often, scraping the sides as you stir.