Velvet Mashed Potatoes

These mashed potatoes are so creamy. I made them to have with our Salisbury Steak tonight and the family could not get enough. They are pretty fattening so I don’t do it this way all the time but they are seriously delicious. We even discussed whether we wanted to just eat more potatoes instead of having dessert.

7 or 8 medium potatoes, peeled and diced
3 ounces cream cheese, cubed and softened
1/2 cup (1 stick) real butter, cut into small chunks for quicker melting
1 teaspoon salt
2-3 tablespoons half and half
a little more milk to reach desired consistency

Put potatoes into a large pot and add cold water until they are just covered. Add a little salt to the water if desired. Bring to a boil and cook the potatoes for about 20 minutes or until done. Drain. Add cream cheese, butter, salt and half and half and stir gently until butter and cream cheese are kind of melty. At this point I usually use my electric beaters to mash the potatoes the rest of the way but if you are not careful the potatoes can become gluey.  The best way to mash them is with a potato ricer or potato masher (I do not own one yet, but I hope to someday own one). Serve while hot. These are wonderful even without gravy.


  1. Okay, I have been craving these since I made them the other day --- SOOOOOOOOOO delicious!!! I used light cream cheese, milk instead of half and half, and added a bit of black pepper -- I seriously may be making these for lunch today!

  2. Yeah! I'm glad you liked them. I only made them with half and half because I had a couple of tablespoons left in the fridge so I'm sure they'd be great with milk too. I just figured when I was making them that more fat=more yummy. ;)