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Cream Cheese Mashed Potatoes are rich, creamy, and totally delicious! These buttery and garlicky mashed potatoes are an easy side dish or for a holiday meal. Everyone loves these Cream Cheese Mashed Potatoes and they are sure to disappear fast!
If I could eat one potato recipe for the rest of my life it would be Cream Cheese Mashed Potatoes. They are my go-to side dish for everything from Oven Baked Chicken Breasts to Thanksgiving Turkey.
An Easy Potato Recipe
They have all the things you’d typically expect from a good mashed potato recipe, but these spuds have something that makes them extra decadent – cream cheese! Plus there’s a hint of garlic that balances the tanginess of the cheese really well.
You can easily make them ahead of time because they’re so simple. They are rich and flavorful, perfect for topping with Homemade Turkey Gravy on the holidays or for serving with Meatballs and Gravy or Lemon Herb Pork Tenderloin.
Ingredients
- Russet Potatoes – This is my go-to for mashed potatoes. They are nice and starchy, hold up well and don’t just disintegrate when you mash them like some of the more waxy potatoes. Yukon Golds would be a good second choice.
- Cream Cheese – You need to use the full fat, brick style cream cheese for the full flavor affect.
- Butter – This is expected for mashed taters, so butter is a must.
- Whole Milk – Usually I say you can use any kind of milk in a recipe, but for mashed potatoes, you want to use at the very least whole milk. I often use a combination of milk and cream, or half and half.
- Salt and Pepper – Season the potatoes well.
- Garlic Powder – The hint of garlic plays off of the tanginess of the cream cheese for a really spectacular taste.
- Fresh Chives – These are optional, but highly recommended for color and a hint of freshness.
How to Make Them
Scroll down to the recipe card for the complete ingredients list and instructions.
Boil the potatoes – Fill a large pot (5-6 quarts) about halfway with cold water. Peel and cut them into one inch cubes and place potatoes in the pot. Add more water if necessary to fully submerge the potatoes. Boil for 15 minutes or until tender and easily pierces with a fork. Drain the water and place the cooked potatoes back into the pot.
Mash – Add the cream cheese, butter, milk, salt, garlic powder, and pepper. Use a hand-held electric mixer to blend, or mash with a potato masher until the mixture is your desired consistency.
Variations
This recipe, as simple as it is, is pretty stellar on its own. But you are free to change it up and add different flavors if you’d like.
- Mix in fresh minced garlic, Roasted Garlic, caramelized onions or chopped chives or parsley.
- Experiment with flavored cream cheese like Garlic & Herb or even a Boursin flavored cheese.
- Add other cheeses, like shredded sharp Cheddar or Parmesan.
- Bake them! Add the potatoes to a baking dish. In a small bowl combine 2 tablespoons of melted butter 2 tablespoons of cream mixed together like I do with my Fluffy Mashed Potatoes Recipe. Pour the over the top of the potatoes for a wonderfully golden brown and slightly crispy top.
- Stir in some chopped bacon bits.
Expert Tips
- Cold water is best for boiling potatoes evenly. However, boiling the water first and dropping the potatoes in will also work but could result in uneven cooking.
- Simmer, don’t boil. If the water starts really bubbling, turn down the heat or your potatoes could fall apart and become a mushy mess.
- Cut chunks in even sizes for even cooking.
- Cream cheese should be the brick style, full fat variety. Others can be used, but may not yield the same results.
- For ultra creamy potatoes, use an electric mixer. For more texture, mash by hand.
Frequently Asked Questions
Russet potatoes are the best because they are easy to peel, easy to cook, and hold their shape well so they don’t fall apart in the boiling water. They also tend to be less starchy, which is good for nice, fluffy mashed potatoes.
This really comes down to preference. I usually use a combination of both. I prefer the creaminess the heavy cream adds, but to keep it light, I combine that with nonfat milk; usually a ½ ratio. For this recipe, since there is cream cheese, I don’t need to add the heavy cream.
You can use either method to get perfectly fluffy mashed potatoes. Baking them results in less water content, but boiling they’re already peeled and cubed. So, it’s really your call.
I do not recommend boiling the potatoes ahead of time unless you plan to make the full recipe. The potatoes will become gummy – a less than desirable texture. To make your mashed spuds ahead of time, follow the recipe and place finished potatoes in a baking dish. Cover and store in the fridge for up to 24 hours. To bake, follow the instructions in the recipe notes.
Storage and Reheating
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for 3-4 months. Keep in mind freezing may change the texture; mashed potatoes are best served fresh.
Reheating: Reheat portions in the microwave, or if you have a large pan, you can reheat in the oven.
Make Ahead: Follow the recipe to completion, then cover and store in the fridge for up to 24 hours. To reheat, drizzle melted butter on top and bake at 350℉ for about 20-30 minutes or until warmed through.
More Potato Recipes You’ll Love
- Easy Breakfast Potatoes
- Southern Potato Salad
- Roasted Lemon Potatoes
- Loaded Smashed Potatoes
- Hasselback Potatoes
Cream Cheese Mashed Potatoes
Ingredients
- 5 pounds russet potatoes
- 8 ounces softened cream cheese
- 1 cup butter
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- Optional: fresh chives
Instructions
- Prepare a large stock pot for cooking by filling halfway with cold water.
- Peel the potatoes and cut into one inch cubes. Place the prepared potatoes into the cold water. The potatoes should be completely covered with cold water. Add more water if necessary.
- Bring the potatoes to a boil over medium heat and cook for 15 minutes or until the potatoes are tender when poked with a fork.
- Remove from heat and drain potatoes.
- Return to the pan and add the cream cheese, butter, milk, salt, garlic powder and pepper.
- Use an electric mixer on medium low speed and mix until the butter and cream cheese have melted and the mixture is smooth.
- Serve with extra butter slices on top and fresh chives if desired.
Notes
- Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for 3-4 months. Keep in mind freezing may change the texture; mashed potatoes are best served fresh.
- Reheating: Reheat portions in the microwave, or if you have a large pan, you can reheat in the oven.
- Make Ahead: Follow the recipe to completion, then cover and store in the fridge for up to 24 hours. To reheat, drizzle melted butter on top and bake at 350℉ for about 20-30 minutes or until warmed through.
- Simmer, don’t boil. If the water starts really bubbling, turn down the heat or your potatoes could fall apart and become a mushy mess.
- Cut chunks in even sizes for even cooking.
- Cream cheese should be the brick style, full fat variety. Others can be used, but may not yield the same results.
- For ultra creamy potatoes, use an electric mixer. For more texture, mash by hand.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
