Ultra Creamy Mashed Potatoes
There’s just something about them, right?
In spite of the fact that mashed potatoes are pretty much my toddler’s favorite food, we don’t have them all that often. I guess you could say I’m a little lazy.
And even when I do make mashed potatoes, there’s nothing really special about them. Some milk, some butter, some herbs and seasonings. Stick it all in the food processor (I’m certainly way too lazy to mash potatoes by hand).
So I was excited to try these Ultra Creamy Mashed Potatoes from the Cook with Campbell’s web site, again, because they did something I’ve never seen before. And that always gets me excited about trying a new recipe.
I’ve seen so many variations of mashed potatoes in the last couple months, with Thanksgiving and Christmas recipes floating around. But I hadn’t yet seen anything that stirred such a rich, flavorful cheese sauce into the mashed potatoes.
And what is a holiday meal without mashed potatoes?
What’s better yet? The cheese sauce has 2 ingredients.
Now that is definitely, as my friends at Campbell’s would say, Simple to Make, Easy to Love.
Now, these potatoes are totally cheesy, flavorful and decadent. You could swap out the heavy cream with something a little lighter if you’re worried about it, but I chose not to. I wanted to enjoy all the richness and decadence that came with the original recipe.
After all, it won’t be long before I won’t have an excuse to wear my maternity pants anymore. I figure I may as well take advantage of them while I can.
And if you’re in for a little extra indulgence? You could totally add some shredded cheddar cheese on top to complement the cheese sauce in the potatoes.
And, hey, you can always add bacon.
I mixed the green onions right into the potatoes and sprinkled some chopped fresh parsley on top for a little extra flavour and colour. I also left the skin on my potatoes, even though the original recipe (as most do) calls for peeled potatoes. If I’m going to eat mashed potatoes, I like to keep as much of the nutritional value as possible.
Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
Ultra Creamy Mashed Potatoes
Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Ultra Creamy Mashed Potatoes: simple mashed potatoes with added creaminess from a simple 2-ingredient cheese sauce. Pure decadence! Perfect for holidays
Serves: 6 servings
Ingredients
- 5 russet potatoes (about 10 cups chopped)
- 1 284 ml can CAMPBELLS condensed cheddar cheese soup
- ¾ cup heavy whipping cream
- 2 tbsp butter
- dash black pepper, to taste
- 2 tbsp chopped chives, optional
Instructions
- Cook potatoes in a large saucepan of salted, boiling water until fork tender (10-15 minutes). Drain well. Set aside for 10 minutes to cool slightly. Mash until a desired consistency is achieved.
- Return empty pan to heat set over medium heat. Add soup and whipping cream. Cook, stirring, until simmering (about 3-4 minutes). Fold in mashed potatoes until just combined. Stir in butter and pepper and chives if desired (or sprinkle on top)
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