The addition of cream cheese lends an extra creamy texture to these potatoes. This recipe works very well as a make-ahead dish and can be easily scaled for larger crowds. Perfect for casual everyday meals and holidays alike.
4ouncescream cheese(softened and cut into small cubes)
salt and pepper
Peel potatoes and cut into one-inch cubes. Add to a heavy pot with cold, salted water and bring to a boil. Cook until fork-tender, approx. 10-12 minutes. Drain.
Meanwhile, add the cream and butter to a small saucepan set over low heat. Warm the cream until the butter is melted.
Using a potato ricer, rice the potatoes in batches into the pot that you cooked the potatoes in. When all the potatoes have been riced, pour the warm cream and butter mixture over the potatoes. Stir gently to combine. Next, add the cream cheese and stir to incorporate. Additional cream can be added if needed. Season with salt and pepper to taste.
To Serve Immediately
Spoon the mashed potatoes into a serving dish. Top with a pat of butter, if desired. Serve.
To Reheat Later
Spoon the mashed potatoes into a casserole dish. Let cool. Cover with plastic wrap and refrigerate. When ready to reheat, bring the casserole dish to room temperature. Cover with foil and bake in a 350-degree oven until warm through, approx. 35-45 minutes.