Add cream cheese as you whip mashed potatoes for a creamy restaurant-style side

Tip: tap a step to mark it as done.

1. Cut the potatoes

   10 min

   Peel the potatoes and cut them into evenly sized pieces so they cook at the same rate.

2. Boil the potatoes

   20 min

   Cover the potatoes with cold water, add salt, and boil for about 20 minutes, until completely tender.

3. Dry the potatoes

   5 min

   Drain the potatoes well and return them to the pot over low heat. Let them dry for 2 minutes, shaking the pot occasionally, so the water evaporates.

4. Whip the mashed potatoes

   5 min

   Mash the hot potatoes with the butter using a potato masher. Gradually pour in the hot milk, beating with a wooden spoon until smooth. Finally, add the cream cheese and a pinch of nutmeg, beat briefly, and add more salt to taste.

5. Garnish

   Mound the mashed potatoes on a plate and gently spread them into waves with the back of a spoon. Melt the remaining butter and drizzle it over the potatoes. Sprinkle with chives and a pinch of nutmeg.

Tip: An immersion blender makes mashed potatoes gluey, so use a potato masher or ricer; if the potatoes thicken as they sit, stir in a tablespoon of hot milk. You can replace the cream cheese with a tablespoon of sour cream and the chives with chopped dill. Read more: How to cook mashed potatoes in milk and cream

This recipe was translated from the Slovak original: Pri šľahaní zemiakovej kaše pridajte trochu smotanového syra: bude krémová ako z reštaurácie