These Cream Cheese Mashed Potatoes are creamy, buttery, smooth, and flavorful. Perfect for Thanksgiving, Sunday dinner, or any night you're craving a little comfort.
Recipe Overview
Time: 40 minutes
Ingredients: Potatoes, butter, milk, cream cheese, salt, garlic powder, black pepper, and chives (optional).
Ease: Easy. Great for beginners or busy people.
Ingredients & Substitutions
- Potatoes - Yukon Gold or russet work best. Yukon Gold potatoes are naturally buttery and have a creamy texture, making them perfect for smooth, rich mashed potatoes. Russet potatoes are starchy and fluffy, giving a light and airy mash.
- Butter - Use unsalted to control the seasoning.
- Milk - Any kind works. Whole milk makes creamier mashed potatoes.
- Cream Cheese - Full-fat or low-fat work.
- Salt - Start with a little, then adjust to taste.
- Garlic Powder (optional) - For extra flavor.
- Black Pepper - Adds a mild kick.
- Chives (optional) - But add color and freshness.
Full ingredient list with quantities in the recipe card below
How to Make Cream Cheese Mashed Potatoes
Boil Potatoes
Peel, dice, and boil the potatoes until fork-tender.
Mash
Drain the potatoes, then mash with butter, softened cream cheese, milk, and seasonings until creamy.
Adjust and Serve
Add more milk if needed and season to taste. Top with chives and serve warm.
Tips
Start with cold water: Adding potatoes to already boiling water can cook them unevenly. Always start with cold water.
Soften the cream cheese: Slightly warm cream cheese blends in smoother and prevents lumps.
Adjust Ingredients: Different potatoes absorb salt and liquid differently, so season and add milk after mashing to get the perfect texture and taste.
Common Questions
Yes, though the texture may change slightly. Cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight and reheat with a splash of milk.
Avoid overmixing! Mash by hand and add milk gradually until creamy.
Make Ahead
You can make these mashed potatoes up to 1 day ahead. Let them cool slightly, then cover tightly with foil and refrigerate.
Reheat:
- Microwave: Heat in short intervals, stirring between each, until hot and creamy again
- Oven: Bake covered at 350°F for 25-30 minutes, or until warmed through. Stir in a splash of warm milk if needed to loosen.
- Stovetop: Warm over low heat, stirring often, and add milk or butter as needed.
More Easy Sides
- Jalapeño Creamed Corn - Ready in just 25 minutes, making it perfect for holiday meals or any family gathering.
- Crack Green Beans - Made with frozen green beans, bacon, and a sweet & savory sauce, these are so good!
- Cheesy Roasted Broccoli & Potatoes - A side that goes great with pretty much everything.
- Jiffy Jalapeño Cornbread Muffins - Spice up your typical cornbread by adding jalapeños, cheddar, and buttermilk to your Jiffy Cornbread Mix.
- Parmesan Smashed Potatoes - Regular smashed potatoes are great, but when you add Parmesan and garlic butter, they transform into something irresistible.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Cream Cheese Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold or russet potatoes peeled and cut into 1-inch chunks
- 3 tablespoons unsalted butter
- ¼ - ½ cup whole milk or any milk you prefer
- 6 oz cream cheese cut into cubes and softened
- ¼ - ½ teaspoon salt to taste
- ⅛ - ¼ teaspoon garlic powder optional
- ¼ teaspoon black pepper
- chopped chives for garnish
Instructions
- Place the peeled and chopped potatoes in a large pot. Cover with cold water, about 1 inch above the potatoes.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-17 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The softer the potatoes, the creamier your mash will be.
- Drain the cooked potatoes well and return them to the pot.
- Place the cubed cream cheese in a small bowl and microwave for about 15 seconds to soften. This helps it blend more smoothly.
- Add the butter, softened cream cheese, ¼ cup milk, salt, garlic powder (if using), and pepper. Use a potato masher to mash until smooth and creamy. Add more milk, a little at a time, until you reach your desired consistency. Be careful not to overmix, or the potatoes can become gummy.
- Taste and adjust salt and pepper as needed. Garnish with chopped chives and serve warm
Notes
- Yukon Golds give a naturally buttery flavor, while russets make them extra fluffy.
- Start with cold water: This ensures even cooking and prevents the outside from becoming mushy before the inside is done.
- Warm ingredients mix better: Soften butter and cream cheese slightly before adding.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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