Cream Cheese Mashed Potatoes Recipe

There’s something irresistible about mashed potatoes, isn’t there? They’re the ultimate comfort food, often making an appearance at holiday tables or even weeknight dinners when we just need that cozy, warm, and buttery goodness. But let’s be honest—regular mashed potatoes can be a little “expected.” That’s why these cream cheese mashed potatoes are such a game changer. They take the humble spud and elevate it with just a few simple ingredients, giving you an incredibly creamy, velvety dish that’s sure to become a new favorite.

I first discovered the magic of adding cream cheese to mashed potatoes a few years ago, almost by accident. I was preparing a family dinner, and while reaching for the milk and butter, my hand brushed past a forgotten block of cream cheese in the fridge. In a moment of inspiration (and running a little low on butter), I decided to throw it in. The result? Absolute potato perfection. The cream cheese added a subtle tang and made the potatoes so creamy that they felt like they’d been whipped by angels. Since that day, I’ve never made mashed potatoes without it. If you’re looking for an upgrade to your classic mashed potato recipe, this is the one to try.

this RECIPE

A small tweak with big results

What makes these mashed potatoes stand out? It’s the cream cheese, of course. This one ingredient adds an extra layer of creaminess that regular butter and milk just can’t achieve on their own. The result is a richer, smoother texture, with just a hint of tanginess that balances the richness beautifully. Trust me, once you taste these, you won’t want to go back to your old recipe!

The origin story (or, how I stumbled upon perfection)

Growing up, mashed potatoes were always on the menu during the holidays—Thanksgiving, Christmas, you name it. My family, being true potato enthusiasts, always appreciated a good mash. But it wasn’t until a couple of years ago when I accidentally ran out of heavy cream (the usual star in our mashed potato routine) that I grabbed a block of cream cheese as a last-minute substitute. I was nervous about it at first—would it make the potatoes too thick? But after just one bite, it was clear that this was the upgrade we never knew we needed. Now, it’s a family tradition, and I still get texts from relatives asking if I’ll be bringing the cream cheese mashed potatoes to the next gathering. (The answer is always yes!)

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

When making these cream cheese mashed potatoes, the ingredients are key to getting that perfect flavor and texture:

• Russet potatoes: These are the classic go-to for mashed potatoes. They have a starchy texture that breaks down beautifully when boiled and mashed. If you’re in a pinch, Yukon Golds work too, but they’ll give you a creamier, less fluffy result.
• Cream cheese: The star of the show. It adds a tangy, creamy richness that regular mashed potatoes lack. If you’re out, sour cream is a decent substitute, but nothing beats the silky texture of cream cheese.
• Butter: Salted butter gives these potatoes a depth of flavor. If you only have unsalted butter on hand, just adjust the salt at the end to taste.
• Whole milk: Whole milk is best for creaminess, but if you prefer something a little lighter, you can use 2% milk. Just avoid skim milk—it won’t give you the same rich result.
• Kosher salt & black pepper: Kosher salt enhances the flavors without overwhelming them, while black pepper adds just the right amount of bite. I love the slight crunch of freshly cracked black pepper in this dish.

Kitchen gear: What you need (and what you can totally skip)

Making mashed potatoes is one of those processes where a few tools can make your life a lot easier, but you don’t need to go overboard with gadgets.

• A large pot: You’ll need a big enough pot to boil all those potatoes. Make sure it’s large enough so the water fully covers them, or else you might end up with uneven cooking.
• A potato masher or hand mixer: This is where personal preference comes in. I’ve done it both ways, and both yield great results. A hand mixer gives you super smooth, almost whipped potatoes, while a potato masher leaves little lumps that give the dish a rustic texture.
• Measuring cup or microwave-safe container: This is for warming up the milk, butter, and cream cheese. Doing this step ensures that the ingredients incorporate into the potatoes evenly, making for a smoother mash.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Peel and cut your potatoes: Start by peeling your potatoes and cutting them into 1-inch chunks. The smaller pieces ensure quicker, more even cooking. I’ve learned the hard way that large chunks take forever to cook and don’t mash as well.
2. Boil the potatoes: Place the potato chunks in a large pot, cover them with cold water, and add a teaspoon of salt. Bring it to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20-25 minutes. The potatoes should be fork-tender—meaning a fork easily slides through them without resistance.
3. Warm the dairy: While the potatoes are cooking, place the butter, cream cheese, and milk in a microwave-safe dish and heat for about 45 seconds. Warming these ingredients helps them incorporate more smoothly into the hot potatoes. I once skipped this step and ended up with tiny unmelted chunks of butter—lesson learned!
4. Mash ‘em up: Drain the potatoes and transfer them to a large mixing bowl. Pour in the warmed butter, cream cheese, and milk mixture. Use your potato masher or hand mixer to mash to your desired consistency. I tend to go for a smooth mash with just a bit of texture, but you can go full-on creamy or rustic with a few more lumps—it’s totally up to you.
5. Season to taste: Don’t forget to taste and adjust the seasoning. I typically end up adding about a teaspoon more of kosher salt and a few generous cracks of black pepper. The potatoes can take more salt than you think, especially since they’ll mellow out as they sit.

Variations to try (because why not experiment?)

Once you’ve mastered these cream cheese mashed potatoes, the possibilities are endless. Here are a few variations I’ve played around with:

• Garlic mashed potatoes: Add roasted garlic or sautéed garlic for an extra flavor boost. You can also use garlic-infused cream cheese for an even richer garlic experience.
• Herb-infused potatoes: Throw in some fresh herbs like chives, parsley, or thyme. The fresh pop of green makes the dish look beautiful and adds a fresh, earthy flavor.
• Vegan or dairy-free option: Use plant-based cream cheese (yes, it exists!) and swap the butter for vegan margarine or olive oil. Almond milk or oat milk can also be used in place of whole milk—just make sure it’s unsweetened.
• Loaded mashed potatoes: Stir in crumbled bacon, shredded cheddar cheese, and sliced green onions. This turns the dish into a hearty side that’s almost a meal in itself!
• Cauliflower mash: For a low-carb version, substitute half of the potatoes with steamed cauliflower. You still get that creamy texture, but with fewer carbs.

Serving suggestions: Making them look as good as they taste

Now, for the fun part—serving! I like to spoon these mashed potatoes into a large serving bowl, then add a pat of butter on top so it melts and glistens. A sprinkle of fresh chives or parsley adds a pop of color. If you want to go the extra mile, you can even dust the top with a little smoked paprika for a subtle hint of spice and beautiful color contrast.

Drink pairings: My personal go-tos

With the rich creaminess of these mashed potatoes, you’ll want something to balance the flavors. A crisp white wine like Sauvignon Blanc works wonderfully, cutting through the richness with its bright acidity. If you’re more of a red wine fan, a light Pinot Noir pairs nicely without overpowering the dish. For a non-alcoholic option, a sparkling water with a hint of lemon is a refreshing choice.

Storage and reheating tips

If you somehow manage to have leftovers, these mashed potatoes store beautifully. Place them in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of milk and reheat in the microwave or on the stovetop over low heat, stirring occasionally to prevent them from drying out. And trust me, don’t skip the extra splash of milk—it brings them back to life!

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down depending on your needs. If you’re cooking for a crowd, just double or triple the ingredients. Just note that you might need a larger pot if you’re making a big batch. On the other hand, if you’re cooking for two, halve the ingredients—just be careful with the salt, as you might need a little less.

Potential issues? Here’s what I’ve learned

Sometimes mashed potatoes can turn out gummy or too thin. If they’re gummy, it’s often because they were overworked—either by over-mixing or by starting with potatoes that were too wet. To avoid this, make sure to drain the potatoes thoroughly after boiling. If the potatoes are too thin, just mix in a little more butter or cream cheese to thicken them up. Easy fix!

Final thoughts: Give it a try!

If you’re looking to step up your mashed potato game, these cream cheese mashed potatoes are the way to go. They’re easy to make, with just a handful of ingredients, but the result is far more than the sum of its parts. I hope you give them a try—and feel free to put your own twist on them. Happy cooking!

FAQs

1. Can I use a different type of potato?
Yes! While Russets are best for their starchiness, Yukon Golds work too. Just know they’ll be creamier and less fluffy.

2. What if I don’t have cream cheese?
Sour cream or even Greek yogurt can substitute in a pinch, but the texture won’t be quite as smooth.

3. Can I make these ahead of time?
Absolutely. Make them a day in advance and store them in the fridge. Just reheat with a little extra milk to get that creamy texture back.

4. Do I need to peel the potatoes?
It’s up to you! Peeling results in smoother mashed potatoes, but leaving the skins on adds texture and fiber.

5. Can I freeze these mashed potatoes?
Yes, they freeze well! Just thaw them in the fridge overnight and reheat with a splash of milk or cream.

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