Martha Stewart Big Martha’s Mashed Potatoes with Cream Cheese

Martha Stewart Big Martha's mashed potatoes with cream cheese turn Yukon Gold potatoes, cream cheese and butter into a rich, fluffy side dish in 55 minutes. They make an easy entertaining side dish for holiday dinners, Sunday suppers or potluck tables, and they are make-ahead friendly.

Let the boiled potatoes sit in the hot pot for a minute or two before you mash them, so the extra steam can escape. Skip that and the dairy meets wet potatoes, which gives you a loose, gummy mash.

Martha's mother, Martha Kostyra, beats the potatoes with softened cream cheese in a stand mixer, so the mash turns out smooth and fluffy without a ricer. She then returns it to the pot with a last splash of cream, so it goes to the table piping hot.

Martha Stewart Big Martha's Mashed Potatoes with Cream Cheese

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

460

kcal

A paddle attachment whips the potatoes with cream cheese, butter and warm dairy into a smooth, cloud-like mash. A quick trip back to the stove heats it through, so it stays creamy and hot until you serve it.

Ingredients

• 3 1/2 pounds white or Yukon Gold potatoes
  

• Kosher salt and freshly ground pepper
  

• 8 ounces cream cheese, softened
  

• 1 stick unsalted butter, room temperature
  

• 1/4 cup whole milk, warmed
  

• 1/2 cup heavy cream, warmed
  

Directions

• Boil the potatoes: Place 3 1/2 pounds white or Yukon Gold potatoes and 1 tablespoon salt in a medium pot, then cover with cold water by 2 inches. Bring to a boil, reduce the heat, partially cover and simmer about 35 minutes until a paring knife slides in with no resistance.
• Drain and cool: Drain the potatoes and let them stand until they are just cool enough to handle. Then let them dry in the pot for a minute or two so the extra moisture can evaporate.
• Peel and cut: Rub the skins off the potatoes and discard them. Then cut the potatoes into large pieces.
• Beat the mash: Combine the potatoes, 8 ounces softened cream cheese, 1 stick room temperature butter, 1/4 cup warm milk and 1/4 cup of the warm cream in a mixer bowl fitted with the paddle attachment. Beat on low speed until combined, then season with salt and pepper and beat to your desired consistency.
• Warm through: Return the mashed potatoes to the pot and set it over medium heat. Add the remaining cream and stir constantly until heated through.
• Serve or hold: Serve right away, or keep the potatoes warm in a covered bowl over simmering water. They hold there for up to 2 hours, so you can finish the rest of dinner.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Lodge 6-quart enameled Dutch oven, ThermoPro digital kitchen timer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different potato for these mashed potatoes?

Martha's mother insists on Yukon Gold or white potatoes, and I agree because they mash up creamy and hold the dairy well. Russets can turn mealy and absorb the cream unevenly, so stick with the recipe.

Can I make mashed potatoes with cream cheese ahead of time?

Yes, you can cool them to room temperature and refrigerate them in an airtight container for up to 3 days. Reheat them in a covered bowl over simmering water, stirring now and then so they stay creamy.

How long can I keep them warm before serving?

A covered bowl set over simmering water keeps them hot for up to 2 hours, which is a big help on a busy holiday. Keep the water at a gentle simmer so the potatoes warm through without scorching.

What is the best tool for mashing potatoes?

This recipe uses a stand mixer with the paddle attachment on low speed, and it gives a fluffy, even mash. A potato masher works too, and a ricer gives the smoothest result, but a whisk or fork is not worth using.

Why did my mashed potatoes turn out gummy?

Overmixing is the usual culprit, since beating too long or too fast turns the starch gluey. Keep the mixer on low and stop as soon as the potatoes look smooth, and make sure the milk and cream are warm.