Mashed Potatoes With Cream Cheese Recipes

Steps:

• Peel and cut the potatoes into large cubes and boil in salted water until tender.
• Meanwhile, beat the cream cheese, then stir in the sour cream, milk and spices.
• Drain and mash the potatoes in the pot, then stir in the cream cheese mixture.
• Spoon into a casserole dish or a 9x13 pan.
• You may cover it and refrigerate for 24 hours, or proceed to baking right away.
• Bake covered with foil at 350 for 45 min's.
• Increase the time if the dish has been chilled.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
• While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.

Steps:

• Place potatoes in a large pot and cover with water. Bring to a boil and generously salt water.
• Simmer until potatoes are tender, about 20 minutes.
• Drain well. Mash potatoes together with cream cheese, sour cream, chives, salt and pepper. Beat with an electric mixer until smooth.
• Place in a storage container with the lid off and chill in refrigerator. When potatoes are cold, cover tightly with lid.
• When read to reheat potatoes, preheat oven to 350 degrees F.
• Grease a baking dish and spoon desired amount of potatoes into a dish. Sprinkle with paprika and dot with butter.
• Bake for 30 minutes or until heated through.
• Use within 10 days.

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

Steps:

• Preheat the oven to 325 degrees F. Butter a 2-quart baking dish and set aside.
• Place the potatoes in a large pot filled with salted water. Bring to a boil and cook until fork tender, 10 to 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes until chunky, then add the cream cheese, sour cream and 4 tablespoons of the butter. Whip until smooth. Add the chives and some salt and pepper to taste.
• Using a spatula, transfer the potatoes to the buttered baking dish and spread evenly. Cut the remaining 2 tablespoons of butter into cubes, then sprinkle them over the top. (At this point it can be refrigerated until guests arrive.)
• Bake, covered with aluminum foil, for 15 minutes, then uncover and bake for another 20 minutes.
• Remove from the oven and let sit for 10 minutes. Sprinkle with additional chives and serve hot.

Steps:

• Mix all ingredients until well blended.

Steps:

• Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.
• Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.
• Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

Steps:

• Boil potatoes for 20 minutes, until fork tender. Strain water and add to the bowl of an electric mixer.
• Add sour cream, chives, butter and cheese.
• Whisk on medium speed for one minute, until smooth and creamy.
• Optionally, top with extra chives in a serving dish.