Leave the skins on your potatoes for a nicely colored and textured mashed potato. These can be made up to 3 days ahead and heated in the oven prior to serving.
Prep Time45mins
Cook Time1hr
Total Time1hr45mins
Course: Side Dish
Cuisine: American
Servings: 10
Author: Mandy Jackson
Ingredients
5poundsred skin potatoes
1cupwhole milk,warmed
8 tablespoonsunsalted butter,cut into cubes, plus additional for pan
8ouncescream cheese,cut into cubes
1 1/2teaspoonssalt
1 1/2teaspoonspepper
Directions
Scrub and quarter potatoes. Place in a large stockpot and cover with cold water. Place over high heat and bring to a boil. Once boiling, reduce to a simmer. Simmer 20 minutes, until potatoes are easily pierced with a fork. Strain well.Transfer cooked potatoes to the bowl of a stand mixer fitted with the whisk attachment. Turn on low speed and add in the milk, butter, cream cheese, salt, and pepper. Mix until well-combined.Transfer potatoes to a 2-quart baking dish. Cover and refrigerate.These can be made up to 3 days in advance. When ready to heat, cover and bake in a 375 degree oven for 45 minutes - or until heated through.
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