Today we’re making Creamy Mashed Potatoes – the traditional holiday potato.
Creamy Mashed Potatoes
- 5 pounds russet potatoes
- 16 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 2 teaspoons sea salt
- 2 teaspoons pepper or white pepper
- 4 cloves fresh garlic cloves, minced or smashed (optional)
- 1/4 cup butter, sliced (for the top)
Do you like your potatoes creamy or lumpy? In my happy place, mashed potatoes are creamy. And they have no calories. And they hold overflowing amounts of gravy. And the gravy has no calories.
Clean potatoes, cut into about 6 pieces each (so that pieces are all similar size), and boil. Cook until a fork or knife poked into potatoes slides out very, very easily. Make sure they are done to reduce the risk of lumpy potatoes. When done, drain potatoes.
Use a potato ricer to mash potatoes for best results, or use a potato masher.
Potatoes are ready for their big finish.
Place cream cheese, heavy cream, salt, and white (or black) pepper in a separate bowl and whisk until well-combined. If you’d like garlic mashed potatoes, add the garlic.
Stir cream mixture into potatoes.
Top with the slices of butter and serve. Hot, creamy, and calorie-free. Honest. If you like, you can top with homemade, calorie-free gravy.
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