Cream Cheese Mashed Potatoes

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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.

a bowl of Cream Cheese Mashed Potatoes with butter, salt, pepper and chives


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!

up close view of Cream Cheese Mashed Potatoes with butter, salt, pepper and chives

Cream Cheese Mashed Potatoes: Ingredients & Substitutions

overhead view of the ingredients in this Cream Cheese Mashed Potatoes recipe.
  • 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.
a bowl of Cream Cheese Mashed Potatoes with butter, salt, pepper and chives

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. 

peeled and cut potatoes in a bowl to make this Cream Cheese Mashed Potatoes Recipe

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.

two photos showing potatoes in a pot covered with water to make Cream Cheese Mashed Potatoes

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.

cooked potatoes being pierced with a fork then in a pot after being drained.

In a different large stockpot, melt the butter and sauté garlic for 1 minute.

butter and garlic being cooked in a pot

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.

potatoes, cream cheese salt and pepper added to the pot, then a masher mashing the potatoes to make Cream Cheese Mashed Potatoes Recipe

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.

two photos showing adding milk to mashed potatoes to make Cream Cheese Mashed Potatoes

Serve

Serve the cream cheese mashed potatoes warm with your favorite main dishes. Here are some suggestions:

Cream Cheese Mashed Potatoes in a pot with salt and pepper sprinkled on top

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! 

a bowl of Cream Cheese Mashed Potatoes with butter, chives, pepper and a spoon

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.

a spoon taking a scoop of Cream Cheese Mashed Potatoes out of a bowl.

Recipe FAQs

Can I use cream instead of milk in mashed potatoes?

Absolutely, heavy cream makes rich and creamy mashed potatoes.

What are the best potatoes for 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.

Can you make cream cheese mashed potatoes ahead of time and reheat?

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.

How do you warm up mashed potatoes?

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.

How far ahead can you make mashed potatoes?

I recommend making these cream cheese mashed potatoes one day prior to serving for the best taste, texture and freshness. 

Why are my mashed potatoes gluey?

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. 

Cream Cheese Mashed Potatoes in a bowl with butter, chives, and a spoon

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Cream Cheese Mashed Potatoes Recipe

Laura
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.
5 from 1 vote
Course Side Dish
Cuisine American
Servings 16 servings
Calories 196
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients 
 

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

*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/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.

Nutrition

Serving: 0.5cups | Calories: 196kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 247mg | Potassium: 519mg | Fiber: 3g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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The photos in this post were taken by Nyssa from Nyssa’s Kitchen.




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