- Category: WHY MILK
Creamy Cream Cheese Mashed Potatoes 🧈🥔 The perfect bbq side dish, these mashed potatoes are fresh, light and tangy and are cooked in Ontario milk (no straining required) and cream cheese! Did you know the fat in cream cheese breaks down starch and makes your mash smoother and creamier? Their tangy taste is what makes these potatoes a light addition to any barbecue menu. --- Philip + Mystique🧑🏻🍳👩🏽🍳 (@chef.souschef)
Ingredients
Instructions
- StepAdd potatoes, milk, garlic, lemon zest, and ½ teaspoon salt in a medium saucepan and place over medium-high heat. Once the milk begins to simmer, stir the potatoes and lower the heat to medium-low to maintain a very light boil.
- StepCook the potatoes for 20 minutes, stirring occasionally, until they are fork-tender and most of the milk is absorbed. Remove the pot from the heat and add cream cheese. Mash the potatoes until completely smooth and creamy.
- StepAdd the lemon juice, parsley, oregano, remaining salt, and pepper. Stir until incorporated. Transfer to a serving bowl and garnish with additional parsley, lemon zest, and butter.
Notes
HELPFUL TIPS
- If all the milk gets absorbed, add 2-3 tablespoons more at a time, until the potatoes are fully cooked.
- Ensure to stir the potatoes during cooking so they cook evenly and the bottom potatoes don’t burn.
- Russet potatoes and Yukon gold work best for this recipe.
