My favorite loaded mashed potatoes. Smashed red potatoes with cream cheese, butter, garlic, and fresh rosemary.
- 3 pounds red potatoes, cut into quarters (no need to peel skin)
- 6–8 ounces cream cheese, cubed
- 1 cup warm milk (1-2%)
- 1–2 tablespoons fresh rosemary, removed from sprig and minced
- 1/4 cup room temp butter
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 5–6 slices bacon, crispy cooked and chopped (optional)
- Add quartered potatoes to a large pot and fill with generously salted cold water until potatoes are covered by an inch. Cover and bring to a boil and then reduce heat to low. Simmer for 20-25 minutes or until you can easily pierce with a fork with no resistance.
- Remove potatoes from the heat and strain as much water as possible. Add room temp butter first, mix, and then mash in warm milk. Add all remaining ingredients to the pot and mash until fully mixed and creamy. Serve immediately.
These can be made ahead and refrigerated if needed. Heat up with extra milk to soften and regain creamy texture.
If you add to boiling water the outside of the potato will overcook before the inside is cooked. This can make your potatoes lumpy
Cooking the potatoes in salted water enhances the flavor of your potatoes. The potatoes will absorb the salted water and take on better flavor.
Cook until potatoes are fork-tender. They’re ready when a fork passes through the potato without any resistance.
Always add room temp butter first and THEN warm milk/cream. Cold ingredients will prevent the starches from absorbing the fats. It’s also critical to add the butter first and then mix in the cream/milk. I’m not getting into the science, but just trust me.
- Serving Size: 1/2 cup
- Calories: 174
- Sugar: 2.1g
- Sodium: 97mg
- Fat: 9.4g
- Saturated Fat: 5.4g
- Carbohydrates: 19.7g
- Fiber: 2.1g
- Protein: 4g
- Cholesterol: 27mg
Keywords: mashed red potatoes, mashed potatoes with cream cheese