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fluffy buttery and extra creamy these
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mashed potatoes with cream cheese are
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pure comfort in a bowl once you try them
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plain mashed potatoes just won't cut it
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anymore tip for an extra kick add a
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pinch of nutmeg start with about 2 lbs
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of Yukon Gold or rusted potatoes peel
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them chop into chunks and boil in salted
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water until fork tender about 15 minutes
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drain well you don't want watery
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potatoes tip use a potato ricer for the
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smoothest texture now the good stuff
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mash them up while they're hot then add
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half a block of cream cheese room temp
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so it melts right in a few tablespoons
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of butter because obviously and warm
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milk essential start with a splash and
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add more until you get that perfect
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creamy texture tip for a richer flavor
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use heavy cream instead of milk season
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with salt pepper and if you're feeling
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fancy a little garlic powder or chives
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mix until smooth and fluffy but don't
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overwork them or they'll turn gummy tip
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add a dollop of sour cream for extra
1:03
tanginess serve hot maybe with a little
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extra butter melting on top these mashed
1:08
potatoes are rich velvety and absolutely
1:10
addictive perfect for Holiday feasts or
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just a Tuesday night tip garnish with
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fresh herbs like parsley or thyme for a
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pop of color and flavor