Ingredients
- 5 lb Russet Potatoes
- 8 ozs Cream Cheese
- 1⁄2 cup Butter
- 3⁄4 cup Milk add more as needed
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1⁄2 tsp Black Pepper
- Chives for serving, Optional
Instructions
Wash and peel potatoes, then cut into 1 inch cubes. Place the potatoes into a large stockpot and cover with cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender. Drain the potatoes and return to the warm pot, or to a mixing bowl.
Add the cream cheese, butter, milk, and seasonings to the potatoes. Mash slightly to break the large potatoes up. Beat the potatoes with an electric mixer on medium speed until smooth and fluffy.
Serve immediately garnished with chives if desired.
NOTE: I start with ½ Cup of milk for this recipe and add more if needed for desired consistency. Use 1 Cup of milk or a little more if you like your potatoes a little more thin.
Source: https://thesaltymarshmallow.com/cream-cheese-mashed-potatoes/#recipe
