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“My easy spin on a favorite side dish from Epcot's Le Cellier restaurant.”

Ingredients Nutrition

  • 5 lbs potatoes (yukon gold or red if you are leaving skins on, otherwise russet or all purpose are fine)
  • 16 ounces cream cheese
  • 1 cup butter or 1 cup margarine
  • salt & pepper


  1. Cook potatoes by boiling. When cooked, peel or leave skins on. Roughly break up potatoes.
  2. Add butter or margarine, salt, and pepper. Mix with a hand mixer until large lumps are gone.
  3. Add both packages of softened (not melted - I have used cream cheese straight from the fridge and it's fine). Mix on medium speed until cream cheese is integrated into potatoes well. Mix longer if you want smoother mashed potatoes.
  4. If mashies get a bit cool from the addition of cream cheese, microwave them for a couple minutes to bring them up to your desired temperature.
  5. These mashed potatoes hold up well for hours in a crock pot on WARM setting for big family dinners.

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