Dreamy Creamed Cheese Mashed Potatoes with Chives
Servings: 6 Servings
Calories: 186kcal
Cream cheese makes these potatoes just the right amount of delicious creaminess without making them runny. You can boil the potatoes ahead of time, set them aside and then complete a couple of finishing steps to serve them to your guests.
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Ingredients
- 2-½ lbs Yukon gold potatoes
- ½ cup milk
- 8 oz plain cream cheese
- 10 chives chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- In a large stock pot, Boil potatoes until potato gives easily when poked with a fork, about 15 minutes. Drain potatoes and return to pot to dry out.
- Using a potato masher, mash potatoes, slowly adding milk, until potatoes are desired consistency. Add the cream cheese and combine until the cheese melts into the potatoes. Season to taste with salt and pepper. Mix in the chives, reserving some to sprinkle on the top. Transfer to a large serving bowl and sprinkle with remaining chives to serve.
To Make-Ahead:
- After boiling and draining the potatoes, return them to their pot to dry out. At this point you can let them stand, covered, for a few hours before finishing them. Reheat them by immersing in boiling water until they’re heated through, about 5 minutes, then proceed with the recipe as directed above.
Notes
Make-Ahead: After boiling and draining the potatoes, return them to their pot to dry out. At this point you can let them stand, covered, for a few hours before finishing them. Reheat them by immersing in boiling water until they’re heated through, about 5 minutes, then proceed with the recipe as directed above.
This recipe is easily doubled.
Nutrition
Calories: 186kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 3mg