Rich and creamy mashed potatoes made with Yukon Gold potatoes, cream cheese, butter, and heavy cream. A classic comfort food side dish perfect for any meal.

american

Nutrition

Provides carbohydrates and moderate amounts of protein and calcium, but is high in saturated fat and calories due to cream cheese, butter, and heavy cream.

Calories	233 kcal
Energy	976 kJ
Protein	4 g
Total Fat	14 g
Saturated Fat	9 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	4 g
Cholesterol	43 mg
Carbohydrate	23 g
Sugars	2 g
Dietary Fibre	2 g
Sodium	100 mg

*per serving

VegetarianHalalKosherGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

vegetarianthanksgivingsidefamily friendlystovetop

Martha Stewart’s Mashed Potatoes

NYT Cooking (Martha Stewart)

12

Name: Martha Stewart’s Mashed Potatoes — Tasty Bites
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Ingredients: Kosher Salt And Freshly Ground Pepper (To taste); 3.5 pound Yukon Gold Potatoes (About 9 medium potatoes); 8 ounce Cream Cheese (Softened); 0.5 cup Unsalted Butter (Softened); 0.5 cup Heavy Cream (Warmed); 0.25 cup Whole Milk (Warmed)

servings

0

per serve

0

minutes

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Ingredients

Kosher Salt And Freshly Ground Pepper To taste

3.5 pound Yukon Gold Potatoes About 9 medium potatoes

8 ounce Cream Cheese Softened

0.5 cup Unsalted Butter Softened

0.5 cup Heavy Cream Warmed

0.25 cup Whole Milk Warmed

Equipment

Large pot

Steamer basket

Paring knife

Food mill or ricer

Potato Masher

Instructions

Fill a large pot with 1 to 2 inches of water and add a pinch of salt. Set a steamer basket in the pot, making sure the water doesn't seep through the holes. Bring to a boil, then reduce to a rapid simmer. Add the whole potatoes to the basket and steam until they are tender when pierced with the tip of a paring knife, 30 to 45 minutes, depending on size. (Be sure to check the water level halfway through.)

Remove potatoes from the pot and let stand until just cool enough to handle. Rub off the skins and discard. Cut the potatoes into pieces and pass through a food mill or ricer into a large bowl.

Add the cream cheese, butter, cream and milk to the bowl and mash with a masher (or beat with an electric mixer). Season with salt and pepper, and beat to desired consistency. Return the mashed potatoes to the pot and cover to keep warm until serving. (The potatoes can be made up to 4 hours ahead and refrigerated, covered; you can reheat on the stove or in the microwave before serving.)