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!

cream cheese mashed potatoes

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!

cream cheese mashed potatoes

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!

cream cheese mashed potatoes

Ok, a few tips here:

  1.  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.
  2. Simmer, don’t boil!  If you boil your potatoes on very high temperature, they are likely to fall apart, and be watery – yuck.
  3. 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.

cream cheese mashed potatoes

Enjoy!

These ultra decadent mashed potatoes are an amazing side with these Crispy Chicken Thighs and with my Slow Cooker Meatballs & Gravy!

~Nichole

4.99 from 188 votes

Cream Cheese Mashed Potatoes

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!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 10

Ingredients 

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

NOTE:  I start with 1/2 Cup of milk for this recipe and add more if needed for desired consistency.  Use 1 Cup of milk or a little more if you like your potatoes a little more thin.  

Nutrition

Calories: 338kcal, Carbohydrates: 42g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 49mg, Sodium: 397mg, Potassium: 980mg, Fiber: 3g, Sugar: 2g, Vitamin A: 585IU, Vitamin C: 13mg, Calcium: 54mg, Iron: 2mg

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

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

This recipe was shared at The Weekend Potluck!

Looking for other great holiday side dishes?  Try these:

  1. Easy Cheesy Corn
  2. Crockpot Green Bean Casserole
  3. Crockpot Garlic Ranch Red Potatoes

 

 


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

Related Recipes

Rate & Review!

Your email address will not be published. Required fields are marked *

Recipe Rating




71 Comments

  1. 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.

  2. 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

  3. Can I cut this recipe in half? Is there something that would prevent it from coming out great by cutting the ingredients in half?

  4. 5 stars
    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?

      1. 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.