Cream Cheese Mashed Potatoes – The absolute best, easy to make, mashed potatoes! These cream cheese mashed potatoes are perfectly creamy, buttery, and full of cream cheese flavor with a hint of garlic!
Ok, so, disclaimer: this is NOT health food.
We’re not talking about “light” mashed potatoes made with skim milk here.
These potatoes are rich, decadent, and sinful in all the right ways!
I like to refer to these as “holiday” or “company” mashed potatoes, because they’re sure to impress your guest.
But, they’re really easy to make for any old weeknight if your craving some comfort food.
If you don’t mind peeling a few taters that is.
I never mind doing the peeling, the prize at the end is totally worth it!
I had a friend introduce me to mashed potatoes with cream cheese in them a few years ago.
I’ve never gone back to plain ol’ butter/milk mashed potatoes after that day.
Actually, I’m pretty sure everyone in my house would complain if I even considered leaving the cream cheese out.
These potatoes take an entire stick of butter, a good 8 ounce chunk of cream cheese, plenty of garlic, salt and pepper, and some milk (I use whole milk to keep them nice and rich, you can use what you like!).
And, I promise you this simple ingredient list will give you the most satisfying “special occasion” mashed potatoes that you’ve ever had the pleasure of putting in your mouth!
Speaking of special occasions, let chat about how to always have mashed potato success AND how to make these ahead and keep warm for company!
Ok, a few tips here:
- Always place your potato cubes into an empty pot. Cover them with COLD water, then place on the stove and turn on the heat. Potatoes added to hot/boiling water cook unevenly.
- Simmer, don’t boil! If you boil your potatoes on very high temperature, they are likely to fall apart, and be watery – yuck.
- Make them ahead! If you want to make mashed potatoes ahead of time, simply cook them as directed. Then, add them into the crockpot and stir in an additional 1/4 -1/3 Cup of milk to keep them from drying out. You can keep them on warm this way for 3-4 hours.
Enjoy!
These ultra decadent mashed potatoes are an amazing side with these Crispy Chicken Thighs and with my Slow Cooker Meatballs & Gravy!
~Nichole
Cream Cheese Mashed Potatoes
Ingredients
- 5 Pounds Russet Potatoes
- 8 Ounces Cream Cheese
- 1 Stick Butter
- 1/2 - 1 Cup Milk
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Pepper
- Chives for serving, Optional
Instructions
- Wash and peel potatoes, then cut into 1 inch cubes. Place the potatoes into a large stockpot and cover with cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender. Drain the potatoes and return to the warm pot, or to a mixing bowl.
- Add the cream cheese, butter, milk, and seasonings to the potatoes. Mash slightly to break the large potatoes up. Beat the potatoes with an electric mixer on medium speed until smooth and fluffy.
- Serve immediately garnished with chives if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was shared at The Weekend Potluck!
Looking for other great holiday side dishes? Try these:
These mashed potatoes are excellent! My flatmate likes the red potatoes and since there were very few options in the store I used the small potatoes, rose and honey gold and something else similar. I doubled, maybe doubled and a half the other ingredients (I calculated by the weight of the potatoes). Of the entire meal, these were the winner! Thank you!!!
I made these mashed potatoes for my daughter’s Birthday Party and everyone came up to me and said oh my gosh mashed potatoes are so good,and my daughter said to me mom you are making the mashed potatoes for now on for our family gatherings. I rated them at 5 starts But they are 10 stars lol… Make them and you will love them.
Great creamy texture. I used 2 cloves of fresh garlic and 1/2 cup of half and half cream. Hubs loved it. I had dental surgery and could only eat soft foods. This hit the spot!!! Thx for adding flavour to my bland diet 😊
Incredibly good potatoes. Really nice with Yukon Golds, too.
Can we make these a day before and reheat the way you suggested on the crockpot? Or was that tip meaning only for the same day just a few hours before?
This recipe was just what I was looking for. Simple and to the point. It is easy to prepare and leftovers reheat well. The only thing I didn’t care for was the taste of the garlic powder. I will ice fresh garlic next time and I’m sure they will be perfect for me. Thank you for sharing this recipe!