Big Martha's Mashed Potatoes with Cream Cheese

Martha Stewart Living, 2008

Makes 8 servings

    3 1/2 pounds yukon gold potato                                 
    Salt and pepper                                                
    8 ounces cream cheese                                          
    4 ounces unsalted butter soft                                  
    1/4 cup whole milk warmed                                      
    1/2 cup heavy cream warmed                                     

Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Rub off skins, and discard. Cut potatoes into large pieces.

Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency.

Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours.

MY NOTE: So creamy and delicious.  Easy to make.  Didn't warm the milk or cream.

MXF