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Decadent Mashed Potatoes

Source:  2008 Brookshire Brothers Fresh Harvest Cooking Show,  Chef Tiffany Collins


  • 2 1/2 pounds Yukon potatoes peeled and cut into 2 inch pieces
  • 1/2 tablespoon salt
  • 1 3 ounce pkg cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup butter softened
  • 2 tablespoons whole milk warm
  • salt and pepper to taste


  • Place the potatoes and salt in a large stockpot and cover with cold water.  Bring to a boil over high heat.  Reduce the heat to medium-low and cook for 15 to 20 minutes or until fork tender.  Drain and place the potatoes in a large mixing bowl.  Add cream cheese, sour cream, butter and milk.  Beat at  medium speed with an electric mixer until smooth and fluffy.  Season to taste with salt and pepper.  Serve immediately or store covered in the refrigerator and heat in the oven until 165 F.