Creamy Mashed Baby Reds
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
Creamy mashed baby red potatoes made with half-and-half, butter, and cream cheese. A perfect side dish for mains like blackened salmon.
Ingredients
- 907 g baby red potatoes scrubbed
- 1.42 L vegetable broth
- 473 ml water
- 118 ml half-and-half
- 118 ml salted butter at room temperature
- 56.7 g cream cheese at room temperature
- 9.86 ml kosher salt
- fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 73.4 mg
- Iron: 1.93 mg
- Magnesium: 44.6 mg
- Phosphorus: 139 mg
- Potassium: 832 mg
- Zinc: 0.82 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.42 L vegetable broth
- 473 ml water
- 118 ml half-and-half
- 9.86 ml kosher salt
Prepare
- 907 g baby red potatoes, scrubbed
- 118 ml salted butter, at room temperature
- 56.7 g cream cheese, at room temperature
- Chop fresh parsley
Let's Cook
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Step 1.
In a large pot, combine 2 pounds scrubbed baby red potatoes with 6 cups vegetable broth and 2 cups water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 25 minutes.
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Step 2.
Drain all the liquid from the pot, then return the pot to medium-low heat. Mash the potatoes with a potato masher, then add ½ cup half-and-half, ½ cup (1 stick) salted butter at room temperature, 2 ounces cream cheese at room temperature, and 2 teaspoons kosher salt. Fold until everything is well combined, then remove from heat.
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Step 3.
Plate the mashed potatoes, top with additional butter if desired, and sprinkle with chopped fresh parsley for garnish.