The holidays are just around the corner, and while it’s all about getting together with loved ones, it’s also definitely about the food for me. I’ve got a couple of recipes that totally deserve a spot on your Thanksgiving table (like these spicy maple roasted veggies or corn muffins with maple bacon butter), and I’m excited to add these mashed potatoes to the roster. They are creamy, big on flavor, super easy to make, and basically fool proof. They reheat well, you can totally make them ahead of time, and everyone is sure to love them!
Making easy mashed potatoes
These potatoes require minimal ingredients but are big on flavor and have the creamy, decadent taste that you crave. To make them, you’ll need:
- 5 lb potatoes
- 8 oz cream cheese
- 6 tbsp butter
- Salt and pepper
- 4 Tsp garlic powder
- 1 cup parm
- 1/4 cup chives in, plus more for topping
The first thing about these mashed potatoes is that when you peel them, I like to give them a super rough peel and leave a little bit of skin on. I like the added texture that a little bit of skin gives but find that leaving the potatoes totally skin-on is a little bit too much for me. If you don’t like any skin, peel your potatoes completely.
Next, chop your potatoes into quarters and add to a large pot of salted boiling water, and boil for 15 to 20 minutes until the potatoes are tender and can be mashed with a fork.
Drain your potatoes. Add your cream cheese, butter, salt, pepper, garlic powder, and mash together and mix well. Grate in your Parmesan and mix it in so it melts all over. If the mashed potatoes are too thick for your liking, you can thin them out with a bit of milk, cream, or any dairy free milk alternative that you like. Lastly, add your chives, reserving a little bit of extra for topping to make these look pretty. Serve immediately and enjoy!
Store leftovers in an airtight container in the fridge for up to five days. You can reheat these by microwaving them for 45 seconds to one minute and mixing well.
Easy Mashed Potatoes
Equipment
- Large pot to boil potatoes
- Potato Masher
- Large Mixing Bowl
Ingredients
- 5 lb potato
- 8 oz cream cheese
- 6 tbsp butter
- Salt and pepper
- 4 tsp garlic powder
- 1 cup parmesan cheese
- 1/4 cup chopped chives plus more for topping
Instructions
- Roughly peel potatoes, keeping a bit of skin on. Next, chop your potatoes into quarters, add to a large pot of salted boiling water, and boil for 15 to 20 minutes until the potatoes are tender and can be mashed with a fork.
- Drain your potatoes. Add your cream cheese, butter, salt, pepper, garlic powder, and mash together and mix well. Grate in your Parmesan and mix it in so it melts all over. If the mashed potatoes are too thick for your liking, you can thin them out with a bit of milk or cream or any dairy free milk alternative that you like.
- Lastly, add your chives, reserving a little bit of extra for topping to make these look pretty. Serve immediately and enjoy!
- Store leftovers in an airtight container in the fridge for up to five days. You can reheat these by microwaving them for 45 seconds to one minute and mixing well.
