Recipe by Valerie
"Quick and creamy potatoes that go with everything. No time to make a potato casserole or twice-baked potatoes? Your family will love this!"
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red potatoes, skin on
1 (8 ounce) package
cream cheese, cubed
green onions, chopped
salt and pepper to taste
I love these potatoes. I'll be honest though, I didn't use this recipe, but I did throw together almost the exact same thing last night. It was so good I wanted to post it...but I didn't need to, thanks Valerie! The only difference with mine was, I used minced garlic (jarred, fridge kind) and a little less cream cheese. I also added a little milk, just because I didn't want them too thick (although using Val's amount of cream cheese would have done a better job). Thanks again Valerie!
I have made these twice now. The first time I followed the receipe exactly. It was just okay for me. I didn't really care for the green onion taste. The second time I made it I omitted the green onions. While it was better, it tasted like it had way too much cream cheese. I doubt I'll make these again.
Burke loves it! Made this tonight for "Easter" dinner and am forwarding the recipe to my stepmother - the best cook I know. So easy and tasty. Yum yum yummmm!
Tastes like a warm (but mashed) potato salad. Has great taste, even though I used Fat Free cream cheese. Will definitely make again. I made as a side dish for baked crispy chicken and fresh steamed green beans. Went excellent together. Thanks Valerie, for a yummy alternative to mashed potatoes!
Very good! Green onions add lots of flavor. I did end up adding just a little milk to it.
Fan-freakin'-tasic! Of course, if 2 tbsp of butter is good, then 8 is better! Yes, I use a whole stick, and it's WORTH it!
I upped the butter to just over 1/2 a stick but otherwise left it as-is and this was delicious. Everyone raved over the potatoes at our Thanksgiving table. I didn't have the heart to tell everyone they were LOADED with cream cheese and butter! I'll never tell my secret...
Just wanted to say I know several people have wanted to thin them, which is fine, but I never have. Yes, they are way thicker than normal mashed potatoes, but they are supposed to be thick and lumpy. That's why you just stir in the cream cheese and butter with a fork instead of a masher, to gently break up the potato but leave it somewhat chunky. To each his own...the cream cheese makes it regardless of the thickness
* Percent Daily Values are based on a 2,000 calorie diet.
Easy and Quick Cream Cheese Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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