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  • Writer's pictureNicole Kuhn

Thick & Creamy Mashed Potatoes

With a little help from the cream cheese, the potatoes are fluffy, filling, and decadent.





  • 1 lb. Yukon Gold Potatoes, peeled and quartered

  • 1 oz. cream cheese

  • 1/2 stick of butter

  • 1/2 cup whole milk

  • 1 tsp. salt

  • 1 tsp. garlic, minced

  • pepper to taste


  • Fill a large pot with water and add the potatoes. Turn the burner to medium high heat and bring to a boil. Boil for about 10-15 minutes or until fork tender.

  • Drain the potatoes and set aside.

  • In the same pot over medium-low heat add the butter, garlic, cream cheese and milk. Stir until the butter and cream cheese have melted.

  • Add the potatoes back into the pot with the mixture and mash.

  • Season with salt and pepper & enjoy!

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