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.
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
*Optional – for silky smooth 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.Ingredient 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.
Store/freezeStore 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.