Ingredients

The following ingredients have 4 Servings
  • 5 pounds Russet potatoes (about 7 large potatoes)
  • 4 ounces cream cheese (softened)
  • 1/2 cup salted butter (melted)
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons salt

Instruction

  • Wash, peel and cut the potatoes into large cubes.
  • Place the cut potatoes in a large pot and fill the pot with cold water, leaving about 2 inches at the top of the pan.
  • Place the pan on the stovetop on medium-high heat.
  • Allow the water to come to a boil, then turn the water down to medium heat.
  • Boil the potatoes for 10-15 minutes, or until the potatoes are fork tender.
  • Drain the water from the potatoes.
  • Put potatoes through a food mill or potato ricer for the fluffiest texture. Or you can mash them with a potato masher.
  • Stir in the cream cheese, butter, heavy cream and salt.
  • Gently fold the potatoes using a rubber spatula until they are smooth and creamy. Be careful not to mix too hard because want to keep the potato fluffiness that ricing the potatoes give.
  • Serve warm.
  • You can top with butter, salt, chives or parsley.