Instructions:
Cook the Potatoes: Place the peeled, cubed potatoes in a large pot and cover with cold, salted water by an inch. Bring to a boil and cook for 15-20 minutes, or until the potatoes are extremely tender and easily pierced with a fork.
Dry the Potatoes: This is a critical step! Drain the potatoes thoroughly and then return them to the hot, dry pot over low heat for about 1 minute, shaking the pot gently. This evaporates any excess surface moisture, which is the enemy of fluffy potatoes.
Rice or Mash: For the smoothest texture, pass the hot, dry potatoes through a potato ricer into a large bowl. If you don’t have a ricer, use a potato masher until mostly smooth. Avoid food processors or blenders, which can make potatoes gluey.
The Secret Addition: Add the softened butter and softened cream cheese to the hot riced potatoes. Fold gently until they are completely melted and incorporated.
Finish and Season: Gradually pour in the warm heavy cream, folding gently. Season generously with salt and pepper. Fold in roasted garlic or chives if using.
Taste and Serve: Taste and adjust seasoning. The cream cheese allows these to be made ahead and reheated beautifully without separating.
Why This Method Beats All Others
No More Gluey Potatoes: The combination of drying the potatoes and using cream cheese instead of cups of milk guarantees a perfect, non-gummy texture every single time.
Make-Ahead Magic: Potatoes made with cream cheese hold their texture and flavor beautifully when made ahead and reheated, making them the ultimate stress-free holiday side dish.
The Flavor Factor: The subtle tang makes these potatoes uniquely addictive and complex, far surpassing the one-dimensional flavor of potatoes made with only butter and milk.
Frequently Asked Questions (FAQ)
Q: Can I use low-fat or whipped cream cheese?
A: For the best results, use full-fat, brick-style cream cheese. Low-fat versions contain more water and stabilizers that can affect the texture. Whipped cream cheese is too aerated and will not provide the same rich density.
Q: What’s the best potato to use?
A: Yukon Golds are the winner for their naturally buttery flavor and creamy texture. Russets are a great second choice for a fluffier result.
Q: Can I make these dairy-free?
A: You can mimic the effect with vegan cream cheese and butter alternatives, though the flavor profile will be different. The goal is to add fat and body without adding too much liquid.
