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Martha Stewart-Inspired Mashed Potatoes with Cream Cheese

Close-up of Martha Stewart-Inspired Mashed Potatoes with Cream Cheese showing its texture
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These are the potatoes Martha Stewart would approve of: buttery, creamy, and just rich enough for a holiday table, thanks to softened cream cheese, warm half-and-half, and plenty of butter. They’re smooth but not gluey, with a subtle tang from the cream cheese and a fresh hit of chives. An original adaptation inspired by Martha’s classic American home cooking.

Ingredients

Scale
  • 4 pounds (1.8kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) chunks
  • 2 tablespoons kosher salt, plus more to taste
  • 8 tablespoons (1 stick / 113g) unsalted butter, softened, plus more for serving
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (240ml) half-and-half, warmed
  • 1/2 cup (120ml) whole milk, warmed
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh chives, for garnish

Instructions

  1. Place the potato chunks in a large pot and add cold water to cover by 1 inch (2.5cm). Stir in 2 tablespoons kosher salt, then bring to a boil over high heat. Reduce the heat to medium and simmer gently until the potatoes are completely tender when pierced with a paring knife, 15 to 20 minutes. Do not let the water boil vigorously, or the potatoes will break apart and turn watery.
  2. While the potatoes cook, let the butter and cream cheese sit out to soften, or microwave them in short bursts until softened but not melted. Warm the half-and-half and milk together in a small saucepan over low heat until steaming; keep warm. Cold dairy will make the potatoes stiff and gluey.
  3. Drain the potatoes well in a colander and return them to the dry pot. Set the pot over low heat for 1 to 2 minutes, shaking gently, to evaporate excess moisture. This step gives you fluffier, more concentrated potato flavor.
  4. Mash the potatoes with a potato masher or press them through a ricer back into the pot, working until mostly smooth with a few small lumps. Avoid overworking with an electric mixer, which can turn the potatoes sticky.
  5. Add the softened butter and cream cheese and stir gently until melted and incorporated. The mixture should look glossy and smooth.
  6. Pour in the warm half-and-half mixture a little at a time, stirring after each addition, until the potatoes are creamy and hold together softly. You may not need every drop; stop when the texture is loose but not soupy.
  7. Season with 1/2 teaspoon black pepper and taste. Add more salt only if needed, since the potatoes were salted in the cooking water. Stir just until combined.
  8. Spoon into a warmed serving bowl, top with a small pat of butter, and scatter with chopped chives. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat with a splash of milk or half-and-half, stirring gently until warmed through, about 5 to 7 minutes, or microwave in 1-minute intervals, stirring between each. Freeze in a freezer-safe container for up to 1 month; thaw overnight in the refrigerator, then reheat as above, adding a little extra warm milk to loosen. Make ahead: prepare through step 7, transfer to a buttered 2-quart baking dish, cover, and refrigerate for up to 24 hours. To serve, dot with butter, cover with foil, and bake at 350°F (175°C) for 25 to 30 minutes, until heated through, stirring once.

Nutrition

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Find it online: https://marthadishes.com/martha-stewart-mashed-potatoes-with-cream-cheese-recipe/