Mashed potatoes with cream cheese
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Recipe for mashed potatoes whipped with cream and cream cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g small yellow potatoes
- Coarse salt
- 1.5 tbsp (75 g) unsalted butter
- 1/4 cup 10% drinking cream
- 60 gr. creamy cottage cheese at room temperature
- Coarsely ground black pepper
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Recipes with similar ingredients: yellow potatoes, curd cheese, cream
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan, cover with cold water, and season generously with salt. Cover and bring to a boil over high heat.
Cook for 20-30 minutes, until the potatoes are easily pierced with a fork. Drain, reserving 1/4 cup of the cooking water. Return the potatoes to the hot pan and pat dry for about 2 minutes. - Meanwhile, melt the butter in a small skillet over low heat. Add the cream.
- Add hot cream and melted butter to the potatoes. Then add cream cheese and season with salt and black pepper.
Mash the potatoes with a pestle or a large fork. If the mash is too thick, add a little of the reserved cooking water, no more than 1 tablespoon at a time. Taste and add more salt and pepper if needed. Serve the mashed potatoes warm with the Spanish-style fried potatoes. beef steak.
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