Cream Cheese Mashed Potatoes – The absolute best, easy to make, mashed potatoes! Â 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:
- Â Always place your potato cubes into an empty pot. Â Cover them with COLD water, then place on the stove and turn on the heat. Â Potatoes added to hot/boiling water cook unevenly.
- Simmer, don’t boil! Â If you boil your potatoes on very high temperature, they are likely to fall apart, and be watery – yuck.
- Make them ahead! Â If you want to make mashed potatoes ahead of time, simply cook them as directed. Â Then, add them into the crockpot and stir in an additional 1/4 -1/3 Cup of milk to keep them from drying out. Â 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:
Has anyone made this with the skins on for extra flavor?
Want to make this the day before I need it. Is there certain point I should stop and put it in the frig and find the day I need it OR can I prepare the entire dish and put it in the oven when I need it.
You can prepare as directed then refrigerate and heat them up when you’re ready 🙂
Can I use whipped cream cheese? Or should it be the block version?
I’ve only ever used the block but I think the whipped would work ok too 🙂
Can i add the cream cheese and milk straight from fridge? I always heard it should be warm to avoid a filmy mess
What is the measurements for 1 stick of butter?
1 stick of butter is equal to 1/2 cup 🙂
Was invited to a private home for Turkey Day last year. We’re having a Vegan meal she announces, fine by me. The so called mashed potatoes were nothing but a watery gruel YUCKY POO!!! (The rest of the meal went downhill from there, not because it was Vegan but the woman couldn’t cook worth squat.) Mashies/gravy are my fave part of the meal. I kept dreaming of REAL tatters! This is exactly how I make mine and always received raves over them. The ONLY way to make and eat them. CHEERS, CC
can these be made ahead and frozen?
Yes 🙂
Can I cut this recipe in half? Is there something that would prevent it from coming out great by cutting the ingredients in half?
Yes, it should work just fine cutting the recipe in half 🙂
So easy to make. The family loves it especially the kids!!
Love this recipe, having a potluck Thanksgiving lunch at work, going to bring them in a crock casserole dish! Was wondering if I could use Yukon Gold potatoes?
Hey, Lisa! Yes, you can definitely use yukon gold potatoes for this recipe 🙂
What about red potatoes? They’re usually my go to and I usually keep the skins, but if you don’t think it would work I’m willing to give it up.
I think red potatoes should work just fine!
I’ve you the Yukon gold & love them☺