This recipe is a spin on the classic and could not be easier. When your Thanksgiving guests ask why the potatoes are so good this year, just say, “Spanish cheese” and leave them guessing.
Cooking: 22 min
Ready in: 32 min
- Cover potatoes with water in a medium stock pot. Add salt and heat over high until boiling. Boil potatoes until very tender (10-15 minutes depending on their size). Drain and add back to pot.
- While potatoes cook, place buttermilk and butter in a microwaveable bowl. Microwave on high until warm 30-60 seconds. Add warm buttermilk mixture, cream cheese, and seasoning to warm potatoes and coarsely mash with a potato masher to desired consistency.
- Spoon potatoes into serving dish. Serve immediately or cover with foil and keep warm in a 250° oven until ready to serve.