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Aunt Shirley's Famous Creamy Mashed Potatoes from The Food Charlatan
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4.96 from 21 votes

Creamy Mashed Potatoes Recipe with Cream Cheese

My Aunt Shirley is famous for her creamy mashed potatoes! They are SO fluffy, and creamy and have TONS of flavor. They are like soft, pillowy clouds that melt in your mouth. I could describe them forever but you’re just going to have to make them! A very unique recipe, that´s for sure.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 10 Servings
Calories: 398kcal
Author: The Food Charlatan

Ingredients

  • 8-10 large russet potatoes 5 pounds, peeled
  • 1 medium onion chopped
  • 1 tablespoon garlic fresh, smashed and minced
  • 8 ounces cream cheese
  • 1/2 cup salted butter 1 stick
  • 2 tablespoons Better Than Bouillon Chicken Base
  • 1 to 2 teaspoons Lawry's seasoned salt taste it
  • minced parsley fresh, to garnish (optional)

Instructions

  • Bring a large pot of water to a boil over high heat. 
  • Peel the potatoes and chop them into 1 or 2 inch pieces. (See photos) 
  • Chop the onion. Smash and mince the garlic.  (You can use garlic from the jar in a pinch, but fresh is always better.)
  • Add the potatoes, onions, and garlic to the pot of boiling water. Bring it back up to a boil and then lower the heat to a simmer. 
  • Simmer for 15-20 minutes, until the potatoes are very fork tender. 
  • Drain the potatoes carefully. I always use the lid and tip it over the sink but this can be a little heavy. Use a large colander if you have one. Return to the pot.
  • Add the cream cheese, butter, chicken bouillon, and 1 teaspoon seasoned salt. 
  • Use an electric mixer to whip the potatoes until ultra creamy. You shouldn't need to whip more than 1-2 minutes. Make sure you scrape the sides and bottom with a spatula. Don't over mix; once it's whipped, turn off the mixer.
  • Taste it and see if you would like to add up to 1 more teaspoon of seasoned salt.
  • Garnish with fresh parsley if you're a food blogger and need to post pictures of pretty food on the internet. Otherwise you can safely skip this step ;) 

Notes

*I like to use the Better than Bouillon brand, it's a paste that you store in the refrigerator after opening. It adds so much flavor! But if you don't have any, instant chicken bouillon granules will work too. That's what the original recipe calls for. Oh and I almost forgot, I used 1 tablespoon of chicken and one tablespoon of TURKEY base. Love that stuff. It's got tons of flavor. It's perfect for making Make Ahead Turkey Gravy, too. 
Source: This recipe, is, of course, from Aunt Shirley. :) 
 

Nutrition

Serving: 1serving | Calories: 398kcal | Carbohydrates: 56g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Potassium: 1286mg | Fiber: 4g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 3mg