Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Big Martha's Mashed Potatoes With Cream Cheese 3.7 (358) 20 Reviews This rich side dish recipe is a Martha family favorite, courtesy of her mother, Mrs. Kostyra. By Big Martha’s Mashed Potatoes, a legendary recipe rich with cream cheese." tabindex="0" data-inline-tooltip="true"> Martha Kostyra Martha Kostyra Martha Stewart’s "greatest teacher" was her mother, Martha Kostyra, affectionately known as Big Martha. At their family home in Nutley, N.J., Mrs. Kostyra instilled a love of cooking, along with housekeeping skills and a drive for hard work and self-sufficiency. Over the years, Mrs. Kostyra was a frequent guest on Martha’s TV shows, cooking alongside her daughter with authority, and often sharing cherished family recipes. Her most-loved recipe is for a simple side dish, Big Martha’s Mashed Potatoes, a legendary recipe rich with cream cheese. Editorial Guidelines Updated on October 24, 2023 Rate PRINT Share Servings: 8 Mashed potatoes with cream cheese are rich, and this recipe from Martha's mother, Mrs. Kostyra, is wonderfully rich and creamy. It calls for just six ingredients, the main one being white or Yukon gold potatoes, as well as cream cheese and a generous amount of butter, a little milk, and heavy cream. A mixer is used to whip the mixture into fluffy clouds for what is sure to be everyone's favorite side dish. And the best part? These mashed potatoes can be made up to two hours ahead—a big win when entertaining. Johnny Miller 19 Family Recipes From Big Martha, Martha's Mother 4 Tips From Martha’s Mom for the Best Mashed Potatoes Don’t use a different potato, this recipe should be made with Yukon gold potatoes or white potatoes. Cook the potatoes just so, do not under or overcook them: the potatoes are done when you can slide a paring knife in with no resistance. Let the potatoes dry before mashing: Once they are boiled, drain and let them sit in the pan they cooked in for a minute or two. This allows for some of the unneeded moisture to evaporate. Use the mixer on low speed and gently combine the butter, milk, and cream with the potatoes. Do not overmix or the potatoes will be gummy. Ingredients 3 ½ pounds white or Yukon Gold potatoes Kosher salt and freshly ground pepper 8 ounces cream cheese, softened 1 stick unsalted butter, room temperature ¼ cup whole milk, warmed ½ cup heavy cream, warmed Directions Cook potatoes: Place potatoes and 1 tablespoon salt in a medium pot, cover with cold water by 2 inches, and bring to a boil. Reduce heat, cover partially, and simmer until potatoes are tender, about 35 minutes. Drain, and let stand until just cool enough to handle. Remove skins and cut: Rub off skins, and discard. Cut potatoes into large pieces. Combine with cream cheese, butter, milk and cream in mixer: Combine potatoes, cream cheese, butter, milk, and 1/4 cup cream in a mixer bowl fitted with the paddle attachment. Beat until combined. Season with salt and pepper, and beat to desired consistency. Use a bowl and handheld mixer to mix the dairy into the potatoes if you don't have a stand mixer. Return to stove, add cream, warm through: Return mashed potatoes to pot, and place over medium heat. Add remaining cream, and cook, stirring constantly, until heated through. Serve immediately, or keep warm in a covered bowl over simmering water for up to 2 hours. Making Mashed Potatoes Ahead and Reheating Mashed potatoes can be made up to three days ahead, cooled to room temperature, and stored in an airtight container in the refrigerator for up to three days before being reheated. The best way to reheat them is in a covered bowl over simmering water. If you want to make them just a little ahead, keep them warm in a covered bowl set over simmering water for up to two hours. Frequently Asked Questions Can I substitute cream cheese for milk in mashed potatoes? Rather than substituting cream cheese for the milk in mashed potatoes, we prefer to use cream cheese and milk, as well as butter, in our mashed potatoes for a really rich side dish. Should milk be cold or warm for mashed potatoes? Milk for mashed potatoes should always be warmed. Milk straight out of the fridge will cool down otherwise piping-hot potatoes. Warm the milk in a small saucepan before incorporating it into your mash. What is the best tool for mashing potatoes? There are differing opinions about what is the best tool for mashing potatoes. A top candidate is the potato masher, this tool designed for the task is much better than using a whisk or a fork. Fans of the potato ricer assert is the best tool for a really smooth, fluffy mash. Mrs Kostyra's mashed potatoes recipe calls for using a stand mixer to combine the potatoes and dairy. 5 More Mashed Potatoes Recipes to Try: Garlic-Thyme Mashed Potatoes Sour-Cream and Chive Mashed Potatoes Olive-Oil Mashed Potatoes With Garlic and Sage Easy Horseradish Whipped Potatoes Golden Mashed Potato Gratin Originally appeared: Martha Stewart Living, November 2008 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.