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Award Winning Mashed Potatoes
(19 Votes)
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- SERVES
- 4
- COOK TIME
- 25 Min
This Award Winning Mashed Potatoes recipe is sure to make you feel like a winner anytime you serve them. Whether for a holiday or any day you'll always end up with a creamy, fluffy result.
What You'll Need:
- 2 1/2 pounds Idaho Russet potatoes, peeled and cut into chunks
- 1/2 stick butter, softened
- 4 ounces cream cheese
- 1/4 cup milk
- 1/4 cup sliced chives or 4 scallions, sliced thin (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
What To Do:
-
Place potato chunks in a soup pot and add just enough water to cover.
-
Bring to a boil over high heat and cook 20 to 25 minutes, or until tender. Drain well and return potatoes to pot. Place back on heat 1 minute to make sure all water is gone.
- Add remaining ingredients and beat with an electric mixer until smooth and creamy. Serve immediately.
Notes
-
For more delicious recipes and information about Idaho potatoes, click here.
- Go ahead and check out our Thanksgiving e-cookbook for more great holiday recipes!
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 504
- Calories from Fat 300
- Total Fat 33g 51 %
- Saturated Fat 20g 102 %
- Trans Fat 0.9g 0 %
- Protein 7.2g 14 %
- Amount Per Serving % Daily Value *
- Cholesterol 93mg 31 %
- Sodium 927mg 39 %
- Total Carbohydrates 47g 16 %
- Dietary Fiber 6.8g 27 %
- Sugars 5.0g 0 %
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Test Kitchen Team
Nov 26, 2013
Thank you for your concern, however, the pot that Howard used has a black ceramic, scratch-resistant interior surface which is nickle-free and anti-bacterial. We can easily see how you might confuse this with a traditional non-stick coating. The pot he used in this segment is made by Silit. Hope you have a happy Thanksgiving. Enjoy!
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Cindi Bauer
Nov 25, 2013
blackshoe2000, I cringed when I happened to see Howard beating those potatoes with an electric hand held mixer in a non-stick coated pot. Doing that also ruins your pot. That's as bad when you see people using a wire whisk on those non-stick skillets as well. Guess it's not their own cookware they're using, so why should they care!! As for the mashed potatoes... I always make mine with real heavy whipping cream and butter (heated together in a small saucepan first), then I add that along with some black pepper and a good sprinkle of Mrs Dash Table Blend Seasoning to my potatoes. I use to beat the mashed potatoes with an electric hand held mixer, but the potatoes never stayed 'hot' for very long, so I just mash them thee old fashion way, with a potato masher. I surely don't mind if my potatoes end up with a few small lumps.
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rac7431 2877525
Dec 18, 2017
I like a few lumps in my mashed spuds also.
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blackshoe2000 7901945
Nov 25, 2013
Just watched him make this. He dumps spuds back into a NON-STICK coated soup pot and beats with electric mixer. NO NO NO, your a professional? You like eating tiny bits of chemical laden non-stick coating in your mashed potatos? Unbelievable.
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bridgette436 4944031
Sep 09, 2012
I'll have to try this..I use sour cream instead of the cream cheese.
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blackshoe2000 7901945
Nov 25, 2013
me too, sour cream is better for mashed potatoes in my book. save the cream cheese for cheesecake
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crystalgirl50 3005354
Aug 22, 2012
I've also used buttermilk in place of milk - uuummmm! Haven't used cream cheese but will try it!!
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PA Momma
Aug 22, 2012
I use a recipe very close to this but use new potatoes instead (the ones with red skins) and I dont peel them! Just wash them, dry them, cut them into chunks and cook the same way. If you eat the skins on baked potatoes youre gonna love this style AND you keep all the vitamins and nutrients in the dish instead of peeling them away ... oooh its sooooo gooood!
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crystalgirl50 3005354
Aug 22, 2012
I LOVE the potato skins. I hate it when I order a baked potato at a restaurant & the skins are not scrubbed at all, some still have little dirt clumps in & around the eyes.
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elainacarmona1yahoocom
Aug 15, 2012
one thing to say OOH ITS SO GOOD
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S48tal 8171427
Jul 31, 2012
Thank you "Mr. Food" for all the wonderful and tasty recipes! I'm never disappointed. These potatoes are great. The kind I've made for years, I've added the butter, salt and pepper, along with 'onion powder' and use sour cream, then mix it. Pretty tasty that way, and can even add shredded cheddar cheese. Thanks again and keep those great recipes coming! One of your fans, sincerely, Sherry
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tbird209 8760508
Mar 20, 2012
I have used a variation of this.. except instead of milk I use canned evaporated milk... makes it much more creamy...
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sooooooo good
Jul 15, 2013
Thats a great idea, I'm going to try it
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Member 4309067
Mar 19, 2012
Will try this recipe. Looks wonderful. And easy too.
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MMSands
Nov 26, 2011
>> jnm1223 2361319 >> Need this recipe for 10 lbs. of potatoes.. Just multiply everything by 4: Figure on 1cup of butter (2 sticks), 16 oz. cream cheese, 1 cup milk, 1 cup sliced chives, 4 tsps. salt, 1 tsp. pepper. Of course, cooking is all about personal taste, so you can adjust quantities to suit what tastes right to YOU.
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boykin1 7392781
Nov 22, 2011
@svenska. Do you have XP or Vista computer. Those older models do not upload the videos as nicely or as quickly as the two I have just mentioned. Feel free to go to the library and look at the video there. Their computers are more up to day. Just a thought.
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jnm1223 2361319
Nov 21, 2011
Need this recipe for 10 lbs. of potatoes
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jnm1223 2361319
Nov 21, 2011
Need this recipe for 10 lbs. of potatoes
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JudyTrudy
Mar 21, 2012
It's not that difficult to figure out unless you flunked math.
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svenska 6519469
Nov 21, 2011
When I try to watch the video, nothing happens, and I'm logged in. Any suggestions?
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