Cream cheese mashed potato is so versatile and can accompany most hearty dishes; casseroles, roasts and even top a good old fashioned cottage pie. It’s super quick to make and is rich in Vitamin C, B6 and potassium. For fluffy and extra special mashed potatoes adding traditional or vegan cream cheese is a must.
Which Potatoes are Best for a Creamy Mash?
Floury potato varieties are your best option for mashing, but you can mash just about any potato if you chose to do so, just be careful not to create a potato paste as that’s not ideal. The most popular varieties to use for mashed potatoes will vary by country. In the US the most common will be Russet potatoes or Yukon Gold and in the UK we’ll typically use Maris Piper or King Edward potatoes for mashing you can also use Desiree for a more velvety mash.
Top Tips for Perfect Mashed Potatoes
For the best result be mindful of the following common pitfalls when making mashed potato:
- Salt the cooking water to add extra fluffiness to your mash
- Start the potatoes off in cold salted water, heat to a boil and reduce to a fast simmer, this will ensure they cook evenly
- Don’t leave too much water before mashing the potatoes as that will cause a runny mess
- Don’t overcook the potatoes, they are ready when you can easily press a fork into the largest piece of potato
- Be careful of overworking, rather use a hand potato masher as a food processor or hand blender will create a texture that is too fine
- Don’t let it sit around or refrigerate overnight. Potatoes are best served soon after being cooked
Recipe Variations. Making Vegan Mashed Potatoes with “Cream Cheese”
For dairy-free and vegan mashed potato with cream cheese, you can easily swap the cream cheese and butter with vegan cream cheese and butter. This should be a simple replacement.
Rosemary, thyme and chives go really well with cream cheese mashed potatoes. Feel free to buy flavoured cream cheese as that will add an extra layer of flavour to your mashed potatoes.
Even though it’s tempting to buy low-fat cream cheese, it’s best to use full fat, organic cream cheese as you’ll need less and there is evidence that low fat is not always the best option. Some Organic milk, for example, contains more Omega 3 fatty acids which are vital for good brain health. Rather eat a little bit less of the cream cheese mashed potato and use full-fat organic dairy that contains more nutrients, if you are using dairy products of course.
This Mashed Potato with Cream Cheese recipe works really well with our Mushroom Stroganoff.
Mashed Potato with Cream Cheese
- 680-700 g organic potato such as Meris Piper, King Edwards, Yukon Gold or Russet. Peeled and cut into cubes
- 2 tbsp organic butter or vegan alternative butter
- 1/3 cup organic cream cheese or vegan cream cheese
- 1/4 organic full-fat milk, almond or soy milk
- a handful of finely chopped chives and freshly ground black pepper for serving (optional)
- In a saucepan place the potatoes in cold, salted water, just enough to cover them. Bring to a boil and reduce the heat to a fast simmer until they are tender. This should take roughly 10-15 minutes.
- Once cooked drain the potatoes in a colander and return to the saucepan. Add the milk, cream cheese and butter. Then gently mash the potatoes until they are velvety and smooth. Season and serve with a sprinkling of chives.