Whipped Cream Cheese & Sour Cream Mashed Potatoes

by Alyona's Cooking
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I’ve also included many helpful tips on how to get a perfect and lump free consistency for the perfectly whipped mashed potatoes. This recipe goes with almost anything not to mention it makes a great pieroge filling. Serve this with some Tender Pineapple BBQ Ribs and you have yourself one delicious hearty meal! This recipe is very basic and isn’t overpowering with a lot of different spices or ingredients. Now, don’t get me wrong, I do enjoy garlic mashed potatoes with steak seasoning, but this recipe is just a classic that I keep coming back to; because it’s just simple and delicious.

The amount of cream cheese and sour cream in the recipe do not over power the potatoes at all. You won’t even taste them in your potatoes, so don’t be intimidated by using those two ingredients. I like to whip my potatoes with a hand mixer as this results in very creamy results. However there are a few important tips in order to achieve a nicely whipped mashed potato consistency (that is lump free also). It is very important to mix the potatoes  FIRST before you ADD the LIQUID. (I beat the potatoes, cream cheese, butter, sour cream and salt first.) If you add the liquid in before completely whipping the potatoes you can end up with chunks of potatoes. (I’ve had that happen to me.) And if you whip the potatoes too long after the liquid is added, you can have a very sticky and wet looking mashed potato. So to get the perfect mashed potato consistency follow my instructions and you shall see what I mean by whipped:)

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Ingredients for Whipped mashed potatoes:

I thought I left out something from the ingredient pic… I left out the butter in the photo but I’m sure we all know how butter looks:) I will include the butter in the instructions so no worries:)

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Peel, wash and cut potatoes into large chunks. Throw into a large pot and cover with just enough water to cover potatoes. Bring potatoes to a boil; reduce heat to medium-high, and boil for 25 minutes.

IMG_7334When potatoes are done boiling; drain and add 2 tbsp of sour cream, 4 oz of cream cheese and 6 tbsp of butter. Cover potatoes with a lid and allow potatoes to steam and the ingredients to melt (about 2 min.) Uncover and mix potatoes with a hand mixer directly in the pot. Mix until you see no more chunks, you may need to use a spatula to scrap the sides and bottom as there can be chunks hiding in some places.

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When potatoes are whipped throughly with a hand mixer you may ADD the LIQUID. First add milk (preferably warm) and mix until incorporated then add the half and half. You could substitute heavy cream for the half & half or use all milk, it’s completely up to you. Whip throughly until liquid is incorporated in the potatoes. Do not over mix after adding the liquid this could result in a starchy and sticky mashed potatoes. Which is why it’s very important to throughly beat the potatoes first before you add any liquid.

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5 from 2 votes

Whipped Cream Cheese & Sour Cream Mashed Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Alyona's Cooking
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Ingredients

  • 10 large potatoes
  • 2 tbsp sour cream
  • 4 oz cream cheese
  • 6 tbsp unsalted butter
  • 1/2 cup milk
  • 1/4 cup half & half

Instructions

  • Peel, wash and cut potatoes into large chunks Throw potatoes into a large pot and cover with just enough water to cover the potatoes. Bring potatoes to a boil; reduce heat to medium-high and boil for 25 minutes.
  • When potatoes are done boiling; drain and add 2 tbsp of sour cream, 4 oz of cream cheese and 6 tbsp of butter. Cover potatoes with a lid and allow potatoes to steam and the ingredients to melt (about 2 min.)
  • Remove the lid and mix potatoes with a hand mixer directly in the pot. Mix until you see no more chunks, you may need to use a spatula to scrap the sides and bottom as there can be chunks hiding in some places.
  • When potatoes are whipped throughly with a hand mixer you may add the liquid.
  • First add milk (preferably warm) and mix until incorporated then add the half and half. Whip throughly until liquid is incorporated in the potatoes.
  • Serve.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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3 comments

Sandra Annussek November 23, 2019 - 2:57 pm

Can these be made ahead of time (one day) and reheated in a slow cooker?

Reply
Alyona's Cooking November 24, 2019 - 7:27 am

Yes, Sandra!

Reply
Al August 17, 2018 - 1:29 pm

5 stars
I have decided to give my feedback on this recipe, because every time we make it, it comes out delicious. Thank you, this is the best mashed potatoes I have ever had!

Reply

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