These cream cheese mashed potatoes are irresistibly buttery, rich and creamy. Mashed potatoes with cream cheese are easy to make with 7 ingredients and are a delicious side dish.
These cream cheese mashed potatoes are a simple and delicious recipe for classic mashed potato lovers.
They are creamy, buttery, garlicky spuds that will keep you coming back for more. Plus, this cream cheese mashed potatoes recipe is very easy to make.
Mashed potatoes with cream cheese are a perfect side dish to pair with meatloaf for a weeknight meal or a roast turkey on Thanksgiving!
Cream Cheese Mashed Potatoes: Ingredients & Substitutions
- Yukon gold potatoes. Red potatoes & Russet potatoes are good substitutes.
- Salted butter. Unsalted butter or ghee can be used in place of salted butter.
- Cream cheese. I suggest using full-fat cream cheese, although lighter varieties also work.
- Whole Milk. Acceptable substitutions include 2% milk, half and half or heavy cream.
- Minced Garlic. 1 teaspoon garlic powder can be used in place of 1 tablespoon minced garlic.
- Chives. I love garnishing these with fresh herbs like parsley, chives, etc.
How to make cream cheese mashed potatoes
This simple recipe is easy to make in a few steps! We'll walk through the process together, and don't forget to watch the video.
Peel & Cut Potatoes
For smooth cream cheese mashed potatoes you will need to remove the potato skins. Use a potato peeler to peel the potatoes, then cut them into quarters. The size of the potatoes will determine how long they take to cook in the boiling water. Smaller pieces will cook faster, and visa versa.
Make the cream cheese mashed potatoes
Next, place the peeled & cut potatoes into a large stockpot. Then, add cold water to the pot until the ingredients are covered by ½” water.
Then, cover the the pot and bring water to a boil. Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.
Next, drain the cooked potatoes and return to the pot and cover to keep warm.
In a different large stockpot, melt the butter and sauté garlic for 1 minute.
Then, add the cooked potatoes, cream cheese, salt and pepper to the butter mixture and either mash with a potato masher, or beat with a handheld mixer.
Or rice the potatoes. For silky smooth cream cheese mashed potatoes use a potato ricer. To do this. Boil and drain potatoes, then rice the potatoes into a large bowl and then add the riced potatoes to the toasted garlic/butter mixture with the cream cheese and proceed with the recipe as directed. This is my preferred method, I always rice potatoes when making mashed potatoes to avoid lumps.
Once the potatoes are mashed/riced and combined with the butter mixture, add the whole milk and beat or stir to combine.
Then, taste and adjust the seasonings to your liking.
Serve
Serve the cream cheese mashed potatoes warm with your favorite main dishes. Here are some suggestions:
- Serve them as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
- The best homemade meatloaf recipe -or this turkey meatloaf!
- These potatoes perfectly pair with this balsamic slow cooker pot roast.
- Serve them alongside these roasted Brussels Sprouts, roasted green beans or these honey roasted carrots.
- Use leftovers to make this Shepherd's pie or Potato Pancakes!
- They're the perfect traditional thanksgiving side dish to pair with this sausage stuffing, homemade cranberry sauce, easy stovetop mac and cheese and this healthy sweet potato casserole, the best sweet potato casserole ever.
To make ahead:
I always make cream cheese mashed potatoes the day before a big holiday (Thanksgiving, Christmas, etc.), just like this sausage stuffing and homemade cranberry sauce. I simply follow the recipe then put them into a small dutch oven or baking dish with an oven-safe lid and store them in the refrigerator overnight.
The next day, remove them from the refrigerator and preheat the oven to 350 degrees F. Cover the mashed potatoes and put them in the preheated oven until they are warmed through. You may need to add little extra milk to the mashed potatoes with cream cheese if they dry out a little. I also like melting some butter on top as they warm up for presentation and taste!
Store/freeze
Store leftover cream cheese mashed potatoes in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop.
Recipe FAQs
Absolutely, heavy cream makes rich and creamy mashed potatoes.
My personal preference for mashed potatoes is Yukon Gold potatoes (used in this recipe). They are soft and buttery with a creamy texture. After Yukons, I'd recommend russet potatoes.
Yes. As discussed above, I always make these the day before a big holiday (Thanksgiving, Christmas, etc.) I simply follow the recipe then put them into a small dutch oven or baking dish with an oven-safe lid, then store them in the refrigerator overnight.
To reheat: remove the mashed potatoes from the refrigerator. Preheat the oven to 350 degrees F. Place the mashed potatoes in the oven, covered, until they are warmed through. You may need to add a little extra liquid to the mashed potatoes if they dry out a little.
I recommend making these cream cheese mashed potatoes one day prior to serving for the best taste, texture and freshness.
Gluey mashed potatoes are the worst. Here are ways to avoid gluey mashed potatoes:
Do NOT over-work the cooked potatoes: Absolutely do not use a food processor to mash your potatoes. You want to handle them as little as possible, which is why I recommend ricing the potatoes to achieve a fluffy texture and avoid over-mashing.
Use starchy potatoes. Stick to using Yukon Gold or Russet potatoes for the best results.
Use cold water. Fill the pot with with cold water and then bring it to a boil. This will ensure even cooking.
Use room temperature milk and cream. Adding cold liquid to the warm potatoes/butter/garlic in the saucepan will change the texture.
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Cream Cheese Mashed Potatoes Recipe
Equipment
Ingredients
- 4 pounds Yukon gold potatoes peeled and cut in halves
- ½ cup salted butter
- 8 oz cream cheese
- ¾ to 1 cup whole milk
- 1 tsp sea salt
- 1 TBS minced garlic
- Black pepper
- 1 TBS chives garnish
Instructions
- Place peeled & cut potatoes into a large stockpot.
- Add cold water to the pot until the ingredients are covered by ½” water.
- Cover the pot and bring water to a boil.
- Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.
- Drain potatoes, then return to the pot.
- Add garlic and butter to a large stockpot. Melt butter and sauté garlic for 1 minute.
- Add potatoes, cream cheese, salt and pepper to the mixture and either mash with a potato masher, or beat with a handheld mixer.
- Add whole milk and beat to combine.
- Taste and adjust seasonings to your liking.
- Serve warm.
Video
Notes
- Yukon gold potatoes. Red potatoes & Russet potatoes are good substitutes.
- Salted butter. Unsalted butter or ghee can be used in place of salted butter.
- Cream cheese. I suggest using full-fat cream cheese, although lighter varieties also work.
- Whole Milk. Acceptable substitutions include 2% milk, half and half or heavy cream.
- Minced Garlic. 1 teaspoon garlic powder can be used in place of 1 tablespoon minced garlic.
- Chives. I love garnishing these with fresh herbs like parsley, chives, etc.
Nutrition
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The photos in this post were taken by Nyssa from Nyssa's Kitchen.
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