Mashed potatoes are the ultimate comfort food! Take them to the next level with these creamy, indulgent Cream Cheese and Parsley Mashed Potatoes. They are the perfect side dish for special occasion dinners!
The first blizzard in several years is supposed to hit my area late tonight. We’ve lucked out the past several years with no major snowstorms and warmer than normal temperatures (it was 76 in the middle of February, in Pennsylvania!), but we are going to pay for it now.
Normal people do Spring cleaning, I decided that since my daughter will be off of school, I’m going to snowstorm clean. That might mean I’m taking the rest of the week off, but I have a corned beef in the slow cooker right now I would like to share before St. Patrick’s Day. While I should be thinking about sharing Springtime recipes, I’m suck in comfort food mode with soups, slow cooker recipes, and mashed potatoes.
I first shared these Cream Cheese and Parsley Mashed Potatoes that I adapted from The Pioneer Woman over two years ago, but the recipe was buried in a post that no longer makes sense, with me talking about a plan I had that I never went forward with. These updated photos are MUCH better, anyway.
Cream cheese makes these mashed potatoes slightly tangy and ultra creamy. They pair well with any meat I can think of. A few weeks ago I made them to go with the Slow Cooker Lemon Garlic Chicken I shared last week. They would be phenomenal with steak. Or eat a big bowl all by yourself while watching TV, I won’t judge.
Cream Cheese and Parsley Mashed Potatoes
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
- 1 1/2 pounds peeled and sliced potatoes (weight after peeling and slicing)
- 8 ounces cream cheese
- 2/3 cup milk
- 4 tablespoons butter
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 1/2 teaspoon garlic salt
Peel the potatoes and slice about 1 inch thick. Put in a saucepan, cover with water. Bring to a boil over high heat, continue to cook for about 20 minutes or until the potatoes are soft. Meanwhile, cut the cream cheese and the butter into small pieces. If using dried parsley, mix it with the milk and let it sit to soften.
When the potatoes are soft, turn off the heat, drain the potatoes, and return to the burner with the heat off. Mash the potatoes with a potato masher. Add the cream cheese, butter, milk, parsley, and garlic salt. Turn the heat back on to LOW an continue to mash until desired consistency. Let stand for 5 minutes before serving. Potatoes will thicken while standing,