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+ servings

The Best Secret Ingredient Mashed Potatoes

Everyone's favorite starchy side dish is getting a welcome update with this quick, easy and extra creamy recipe for The Best Secret Ingredient Mashed Potatoes.
5 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients  

  • 2 1/2 lbs (about 6 large) Russet potatoes
  • 1/3 cup heavy cream
  • 3 Tablespoons unsalted butter
  • 4 ounces cream cheese

Equipment:

  • Potato ricer

Instructions 

  • Peel the potatoes, cut them in half then place them in a large stock pot filled with salted water. (The water should be at least 1 inch above the potatoes.) Place the pot over high heat and bring the water to a boil. Cover the pan, reduce the heat so the water is simmering, and cook the potatoes until they are fork tender, about 15 minutes.
  • While the potatoes cook, combine the heavy cream, butter and cream cheese in a small saucepan set over medium-low heat. Cook the mixture until, stirring frequently, until the mixture is smooth and warm.
  • Drain the potatoes, then once they’re cool enough to handle, pass them through a ricer into a large bowl. Add the heavy cream mixture to the bowl, stirring to combine. Taste and season the potatoes with salt and pepper.

Notes

  • Boil the potatoes just until they’re easily pierced with a fork. 
  • Use heavy cream. While you absolutely can use any other type of milk, the result won’t be nearly as creamy and rich.
  • If your mashed potatoes are too thick, add a little more warmed heavy cream gradually until you reach your desired consistency.
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