Everyone loves creamed potatoes, but no one likes peeling them! This versions gives you everything you get with the traditional version without all the fuss. In addition, there are some wonderful nutrients in potato skins.
Potatoes generally get a bad rap from health experts. High in starch, low in fiber, and on and on and on. Enough to make you feel guilty for ever even thinking of eating them.. This is because potato dishes typically feature the spuds minus their skins. Potato skins are wonderful and when you add them to the mix, the potato is a totally different beast.
What’s so healthy about potato skins?
Potato skins are loaded with fiber, potassium and believe it or not, a decent source of Vitamin C! So whip up a batch using this recipe and eat those babies guilt free. The cheeses and butter also add some fat, which is great at slowing the glycemic reaction to starch and sugar.
How to Make No Peel Super Creamy Cheddar Potatoes
Chunk up 6-8 potatoes, leaving them in their skins. Depending on the size of the potato, chunk as follows: very small potatoes- cut in half, medium to large spuds cut in quarters. Don’t chunk them to small of the skins will fall of while boiling. These pictured below were quite small so they were halved.
Put the potatoes in a 4-5 quart pan, cover with water and bring to a boil. Reduce heat to medium and cook for about twenty minutes or until potatoes are fork tender.
Drain water and transfer potatoes to a large mixing bowl. Add 4 oz of cream cheese, 2 teaspoons of salt, 1 cup of milk or cream (cream is better but milk will do), and a stick of butter. You can use margarine, but my mom was right when she said “Butter is better.” Not only does it taste better but it is generally considered a healthier choice.
About that cream cheese. You will not believe what it does to creamed potatoes. The taste is through the roof glorious but it also makes them incredibly filling. You’ll wonder why you haven’t been doing this all along.
Mix on medium to high speed until potatoes are smooth and creamy. If you think the mixture is more dense than you prefer, just add a little more cream until you are satisfied with the consistency. Everyone has their own preferences on this.
Stir in 2 cups of shredded sharp cheddar cheese. Do not use your mixer on this step. You want to keep the shreds intact. That way when you’re eating them you’ll be treated to big bursts of cheese flavor.
Check to see if the salt content is suitable. I left it fairly low for those of you who don’t prefer them very salty. In my opinion it is hard to get creamed potatoes salty enough. You might want to add more, but check first!
Spoon into a nice serving dish and pour a little melted butter over the whole thing, then garnish with coarse ground black pepper.
Remember to Love Madly, Laugh Loudly, and Eat Like a Boss!
Printable recipe below
- 6-8 potatoes chunked in halves or quarters depending on size
- 4 oz cream cheese
- 2 cups shredded sharp cheddar cheese
- 1 and 1/2 cups cream or milk
- 1.5 sticks of butter or margarine
- 2 teaspoons salt
- coarse ground black pepper for garnish
- Wash potatoes, then cut them in halves or quarters. Halves for small, quarter for large
- Place chunked potatoes in 4-5 quart pot and bring to boil on high heat.
- Reduce heat, simmer until tender (about 20 minutes)
- Place potatoes in mixing bowl, add cream, cream cheese, 1 stick of butter, and salt
- Whip on medium to high until smooth and creamy.
- Stir in 2 cups shredded sharp cheddar cheese
- Adjust salt to taste
- Serve with a half stick melted butter poured on top and garnish with black pepper.
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