WARNING: This is a primal recipe that includes both white potatoes and cream cheese. If you don’t want to go there, I recommend you stop reading right now…because once you try these potatoes, it’ll be hard to stop eating them!
My mom is a great cook and has been making these potatoes for our holiday meals for as long as I can remember. And although I’ve eliminated dairy and white potatoes from our diet, I’m cutting myself some slack and plan to have my fair share of these potatoes over the holidays. The leftovers are awesome mixed in with leftover turkey, stuffing, and gravy…but that’s another post! Enjoy!
Make-ahead tip: Prepare through step 8 the day before.
- red potatoes - 5 pounds, peeled
- pastured butter - 1/4 pound, room temperature
- sea salt - 1 tsp
- pastured milk - 1 cup, warmed
- onion - 1 Tbsp, finely chopped or 1 tsp dried
- cream cheese - 8 ounces, room temperature
- Peel and cube potatoes.
- Transfer to a large pot and cover with water. Bring water to a boil over medium heat and cook potatoes until fork-tender, about 30-45 minutes.
- When cooked, drain the water, return the potatoes to the pot, and mash with a hand mixer.
- Add butter, salt, onion, and cream cheese to potatoes, using the mixer to combine.
- Add milk 1/3 cup at a time until potatoes reach your desired consistency.
- Taste and adjust seasonings, if needed.
- Coat a large (at least 3 quart) oven-safe serving dish with butter or coconut oil.
- Transfer potatoes to serving dish, cover, and refrigerate overnight.
- Prior to serving, preheat oven to 350º F.
- Remove potatoes from refrigerator, uncover, and bring to room temperature.
- Bake uncovered for 45 minutes or until completely warmed through.
NOTE: If you are using a deep baking dish, you may have to stir the potatoes about midway through cooking.