Cream Cheese Mashed Potatoes Recipe (2024)

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.

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 (also try au gratin potatoes)!

Mashed potatoes with cream cheese are a perfect side dish to pair with meatloaf for a weeknight meal or a roast turkey on Thanksgiving!

Cream Cheese Mashed Potatoes: Ingredients & 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.

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.

Begin by peeling and cutting the potaotes.

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.

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.

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.

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

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.

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.

Serve

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

• Serve them as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
• The best homemade meatloaf recipe -or this turkey meatloaf!
• These potatoes perfectly pair with this balsamic slow cooker pot roast.
• Use leftovers to make this Shepherd’s pie or Potato Pancakes!

Prepare in Advance

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!

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.

Cream Cheese Mashed Potatoes Recipe FAQs

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