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Mashed Potatoes With Cream Cheese, Cheddar and Onions

October 25, 2020 By Jessica Leave a Comment

When it comes to holiday side dishes, I’ve never met a tater I didn’t like. These mashed potatoes with cream cheese, cheddar and onions are to die for. One bite and you’ll be hooked!

Mashed Potatoes with Cream Cheese

I could make a meal of appetizers and side dishes. A little bit of this, a little bit of that and I’m a happy girl. Deviled eggs, spicy no-bake party crackers, cornbread stuffing, Brussels sprouts, mac and cheese…. I’ll take some of each, please! 😉

Mashed Potatoes with Cream Cheese

HOW TO MAKE MASHED POTATOES WITH CREAM CHEESE, CHEDDAR & ONIONS:

These potatoes are fully loaded with flavor and totally holiday-worthy. Heck, they’re any-day-of-the-week worthy in my book. Go ahead and break out your stretchy pants, friends. 

  • First you’ll start with my base recipe for The Ultimate Yukon Gold Mashed Potatoes. Cut the milk to a half cup and fold-in the cream cheese while mashing. Add additional milk until you’ve reached your desired consistency. 
  • While the potatoes are cooking, go ahead and caramelize 1 yellow or sweet onion. You can cut it into slices or smaller squares, whatever your personal preference is. Sauté the cut onion in a tablespoon of butter over medium-high heat until golden, about 12 minutes. You can add a splash of broth to quicken the process, if desired. 
  • Once the potatoes are finished and mashed, fold-in the caramelized onion, shredded cheddar and chopped Italian parsley. I also like to garnish mine with some freshly cracked black pepper, but that’s totally your call. 

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Mashed Potatoes with Cream Cheese

Mashed Potatoes With Cream Cheese, Cheddar and Onions
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
When it comes to holiday side dishes, I've never met a tater I didn't like. These mashed potatoes with cream cheese, cheddar and onions are to die for.
Serves: 10
Ingredients
  • 4 pounds Yukon Gold Potatoes
  • 1 Sweet or Yellow Onion, chopped
  • 1 tbsp. Salted Butter + ⅓ cup, cut into pats
  • Splash of Broth, optional
  • 2 Garlic Cloves, minced
  • ½ - 1 cup Whole Milk or Cream, warmed
  • 8 oz. Cream Cheese
  • 1 cup Shredded Cheddar
  • ¼ cup Italian Parsley, chopped
  • Salt + Black Pepper, to taste
Instructions
  1. Peel the potatoes and cut them into quarters. Place them in a large stockpot and cover them with cold water.
  2. Bring to a boil and add salt to the water, if desired. Cook uncovered for roughly 15 minutes, or until fork tender.
  3. While the potatoes cook, sauté the chopped onion in 1 tablespoon of butter over medium-high heat until caramelized. Add a splash of broth while cooking, if desired. Shred the cheddar cheese and place both items to the side.
  4. Drain potatoes very well in a strainer and warm up the milk.
  5. Add potatoes back to the same stockpot they were cooked in. Start to mash with butter, garlic and cream cheese. Pour in the milk (or cream) a little at a time until you've reached your desired consistency. Fold in the caramelized onions, cheddar and Italian parsley.
  6. Sprinkle with freshly cracked black pepper and serve immediately.
3.5.3251

 

NOTES ON THIS RECIPE:

  • I love the flavor of sweet onions in this recipe, but you could also try shallots! I always step up my potato game, so next time try making this with sautéed shallots, rosemary and a touch of lemon. Trust me on this one, the lemon works flawlessly! 
  • Why do I add the salt AFTER the water is boiling? If you add the salt beforehand, it will scorch the bottom of your stockpot. Trust me on this one. 
  • Adding liquid to the onions while sautéing will cause them to soften faster, resulting in a quicker caramelized onion in the end. I use whatever broth I have on hand: veggie, chicken, beef… they all work. Honestly, just a smidge of water does the trick as well. Don’t skimp on the butter! 

Mashed Potatoes with Cream Cheese


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Mashed Potatoes with Cream Cheese

Filed Under: Appetizers & Sides, Vegetarian

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