Creamy Mashed Potatoes – Bramborová kaše



Serves: 4-5
Prep: 10 min.
Cook: 20 min.
Mixing: 5 min.
Total: 35 min.

6 medium size potatoes (2 lb.)
4 cups water
1 tsp salt
1 Tbsp unsalted butter
1/2 cup milk
1/3 cup cream cheese (2.6 oz)

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  1. The best mashed potatoes I’ve ever had were at Lokal Dlouha. Wow, a-ma-zing! Also, I had the best smazeny syr and best tatarska omacka at the same restaurant.

    I will have to try your mashed potatoes soon 😉

    1. Mine are probably little different, but still very tasty 🙂

  2. Hi Kristyna! Your picture of mashed potatoes looks divine! I would like to ask what kind of potatoes do you use? Here (in the USA) are so many of them and unfortunately do not make my mashed potatoes as fluffy and tasty as we would have in the Czech Republic. Thank you for any answer:-) Pavla

    1. Hi Pavla, the best potatoes to use for mashed potatoes are Russets since they nicely fall apart when you cook them while golden or red keep their shapes. Golden and red are better in soup or potato goulash. 🙂 Sometimes when I have only golden or red I do use them for mashed potatoes, but not all of them get mixed well.

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