Cream Cheese Mashed Potatoes Recipe

There’s something about mashed potatoes that just speaks comfort food. And when you take that classic, creamy side dish up a notch with a little cream cheese, it becomes pure magic. These cream cheese mashed potatoes are rich, buttery, and smooth—perfect for pairing with just about any main dish you can think of. But the real secret? That touch of tangy cream cheese that adds a delightful richness without overpowering the natural potato goodness.

If you’ve never added cream cheese to your mashed potatoes, this recipe is about to become a game-changer in your kitchen. Let’s dive into the details and make the smoothest, most luscious mashed potatoes you’ve ever had!

this RECIPE

A mashed potato story (or, how I fell in love with cream cheese)

I remember the first time I tried cream cheese mashed potatoes at a family Thanksgiving. My aunt had quietly slipped some cream cheese into the mix, and I could immediately tell there was something special going on. The potatoes were creamy, but they had this subtle tang that I couldn’t quite put my finger on at first. I had to ask her what her secret was. When she revealed it was cream cheese, I was floored. Why hadn’t I thought of that? It was such a simple addition, but it made all the difference. Ever since that holiday meal, cream cheese has been a must for my mashed potatoes. I love making these for big gatherings, and every time, without fail, someone asks me what makes them so creamy and flavorful.

Why these cream cheese mashed potatoes are worth the try

Mashed potatoes are always a hit, but when you mix in a few tablespoons of cream cheese, they become the star of the show. The cream cheese adds a velvety texture that butter alone can’t quite achieve, and it blends seamlessly with the potatoes for an extra layer of flavor. Plus, you only need five simple ingredients to make these, and the process is as straightforward as it gets. Whether you’re hosting a big holiday dinner or just making a comforting weeknight side, these potatoes will leave everyone wanting more.

The humble potato: a brief background

Potatoes have been a kitchen staple for centuries, originally cultivated in the Andean region of South America over 7,000 years ago. The humble spud has come a long way since then, making its way into all sorts of dishes around the world. Mashed potatoes, in particular, have always had a special place at the dinner table, especially during the holidays. Originally, they were made with just butter and milk, but over the years, cooks have added their own twists—like cream cheese—to create an even more indulgent side dish. These variations have only enhanced the dish’s ability to comfort and delight.

Let’s talk ingredients: the heart of this recipe

The beauty of cream cheese mashed potatoes lies in the simplicity of the ingredients. You probably already have most, if not all, of these in your kitchen.

• Russet potatoes: Russets are the go-to choice here because they’re starchy, which makes for fluffier mashed potatoes. You could use Yukon Golds if you prefer a creamier, slightly more buttery flavor, but the texture will be a bit denser.
• Kosher salt: Essential for seasoning, and not just at the end—boiling the potatoes with salt infuses them with flavor. You can use sea salt in a pinch, but avoid table salt as it can taste too harsh.
• Butter: Salted butter adds richness and rounds out the flavor. If you only have unsalted butter, you can use that and adjust the salt later.
• Cream cheese: This is the magic ingredient! It adds a slight tang and creamy texture that really elevates the dish. For a lighter version, you can use reduced-fat cream cheese, but I’d avoid the fat-free varieties—they don’t melt as smoothly.
• Whole milk: Whole milk gives the mashed potatoes a nice, smooth consistency without making them too heavy. If you’re out of whole milk, you can substitute half-and-half for an even creamier result, or use 2% milk if you want to cut back a bit on the fat.

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

You don’t need a lot of fancy equipment to make these mashed potatoes, which is one of the reasons I love this recipe.

• Large pot: This is where your potatoes will cook. Make sure it’s big enough so the potatoes are fully submerged in water but not overcrowded.
• Colander: For draining the potatoes. Pretty standard, but you could also use a large slotted spoon if that’s all you have.
• Mixing bowl: A large one is best, especially if you’re doubling the recipe.
• Hand mixer or potato masher: Your choice here! If you like silky smooth mashed potatoes, go with the hand mixer. If you prefer a more rustic, chunky texture, a good ol’ potato masher will do the trick. (I’ve even used a fork in a pinch, though that’s a bit more labor-intensive.)

Step-by-step: the easiest mashed potatoes ever

1. Prep the potatoes
   Start by peeling the Russet potatoes and giving them a quick rinse. Chop them into roughly 1-inch chunks. This ensures they cook evenly. (I’ve made the mistake of cutting them too big, and trust me, waiting for those giant pieces to cook through feels like an eternity.)
2. Boil and season
   Place the potato chunks in a large pot and cover them with cold water. Add the teaspoon of kosher salt to the water to start seasoning from the inside out. Bring the water to a boil over high heat, then cover and reduce the heat to medium-low. Let the potatoes simmer for 20-25 minutes, or until they’re fork-tender. (Tip: If the fork slides in easily, they’re ready.)
3. Warm the dairy
   While the potatoes are cooking, grab a microwave-safe bowl or glass measuring cup and add your butter, cream cheese, and milk. Pop it in the microwave for about 45 seconds—this makes it easier to incorporate everything into the potatoes later.
4. Mash the potatoes
   Drain the cooked potatoes using a colander and transfer them to a large mixing bowl. Pour the warmed butter, cream cheese, and milk mixture over the potatoes. Now it’s time to mash! Use your hand mixer for smooth potatoes, or go the potato masher route if you like a chunkier texture. Taste as you go and add more salt and pepper to your liking. (I usually end up adding about a teaspoon of salt at the end.)
5. Final touches
   Give everything a final stir, making sure the cream cheese and butter are fully blended in. Serve immediately while they’re hot and delicious!

Variations you can try

One of the best things about mashed potatoes is how easy they are to customize. Here are a few variations I’ve tried and loved:

• Garlic mashed potatoes: Add a couple of cloves of roasted garlic to the potatoes before mashing. The roasted garlic adds a deep, savory flavor that pairs beautifully with the cream cheese.
• Herb mashed potatoes: Stir in fresh herbs like parsley, chives, or dill for an extra burst of flavor. I’ve even added a bit of rosemary for a more earthy taste—it’s especially good with roast chicken.
• Lighter version: If you’re looking to make a lighter version, swap the whole milk for 2% milk and use light cream cheese. You’ll still get that creamy texture, but with fewer calories.
• Vegan option: Replace the butter with vegan butter, use a dairy-free cream cheese alternative, and opt for almond or oat milk. I’ve made a vegan version for friends, and it was still deliciously creamy!

How to serve your mashed potatoes

When it comes to presentation, I like to keep things simple but beautiful. Serve the mashed potatoes in a large, shallow dish, and create some swoops on the surface with the back of a spoon (it looks fancier than it is). Then, top with a pat of butter and a sprinkle of chopped fresh herbs like parsley or chives for a little pop of color. If you want to go all out, you can drizzle a bit of olive oil over the top.

These mashed potatoes pair wonderfully with roasted chicken, beef, or a hearty vegetable dish. For a well-rounded meal, you can serve them alongside steamed green beans or roasted carrots for some color contrast and texture.

drink pairings

For a beverage pairing, I love to serve these mashed potatoes with something light and refreshing that won’t overshadow the richness of the dish. A sparkling water with a squeeze of lemon or lime works beautifully. For a more festive meal, try a rosemary-infused lemonade—it’s bright and cuts through the richness. Another great option is a simple iced tea with a splash of peach juice for a subtle sweetness that complements the savory potatoes.

Storing and reheating leftovers

If you’ve got leftovers (though I’ll be surprised if you do!), you can store them in an airtight container in the fridge for up to 3 days. To reheat, place them in a saucepan over low heat with a splash of milk to help loosen them up. Stir occasionally until they’re warmed through. If you’re in a hurry, the microwave works too—just heat them in 30-second intervals, stirring in between, until hot.

Scaling the recipe

Need to make more (or less)? No problem! This recipe easily scales up or down. If you’re doubling the recipe, just be sure to use a larger pot and maybe do the mashing in batches if your mixing bowl isn’t big enough. When halving the recipe, I’ve found that using a bit less milk and butter than half the original amount gives the best texture.

Frequently asked questions

1. Can I use a different type of potato?
Yes! Yukon Gold potatoes work well for a creamier, buttery result, though they won’t be quite as fluffy as Russets.

2. Can I make these ahead of time?
Absolutely! You can make the potatoes a day ahead and reheat them on the stovetop or in the microwave, adding a little extra milk to loosen them up.

3. Can I freeze mashed potatoes?
You can! Let them cool completely, then store them in an airtight container in the freezer for up to 3 months. Reheat gently with some extra milk or butter.

4. What can I substitute for cream cheese?
If you don’t have cream cheese on hand, sour cream or mascarpone are great alternatives. They add a similar tang and creaminess.

5. How do I keep my mashed potatoes from getting gummy?
Avoid over-mixing! Use a gentle hand when mashing, and if using a hand mixer, don’t go overboard—mix just until smooth.

Now, it’s time to grab those potatoes and get mashing! Once you try these cream cheese mashed potatoes, I promise they’ll become your go-to side dish for every occasion.

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