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:
Can you refrigerate over night ? Then cook them the next day ?
Love the recipe, I’ve been making mine with cream cheese for quite some time but never had the proportions of potato to cream cheese quite right. A couple of tricks I’ve also learned along the way are putting a head of garlic in the oven, wrapped in foil with some olive oil until they’re soften. My grandmother always boiled her potatoes with the skins on, then peeled the skins off when they’re cool enough to handle. It helps prevent the potatoes from becoming waterlogged.
Thanks for breaking down the correct amount of cream cheese to potatoes for us all!!!
P.S. To the question about refrigerating the potatoes overnight… I personally have boiled them the day before, left them in their jackets, then peeled and warmed them up the next day. Be sure they’re dry beforehand though, or else they may get soggy.
Yummy potatoes. Quick and easy. Thanks for sharing this nice keeper.
Brought these to Christmas potluck with the family. So good and so easy. Everybody loved them. Definitely a keeper.
Simple and delicious! Fried the leftovers in patties for breakfast the next day. Big hit!
LOVED from the first sample taste! What I appreciate the most is how simple it was to make excellent mashed potatoes quickly… the kind that seem super complicated yet were very easy. I had all the ingredients ready in a separate bowl. When it came time to mash everything together, the ingredients were perfect, nothing else needed. Thank you for this awesome recipe!
These potatoes are the only ones I serve now! I tried so many times to make mashed potatoes that weren’t so bland. The cream cheese and garlic saved my taters! I make these all the time, not just for special occasions. I didn’t change a thing about the recipe except for doubling it when I was needing a bigger batch. I’m not sure why folks don’t make mashed potatoes more, they aren’t difficult and one doesn’t have to go to chef school to know what to do! Thank you so much for this recipe! Why would anyone mash a tater without adding the extra items that transform them from bland, boiled potatoes to something extra special!
These are probably the BEST mashed potatoes I’ve had in a long time. Definitely a new family favorite. I’m becoming a new fan of your site. Thank you for these amazing dishes!!
The entire family were raving about the mashed potatoes!!!
I made these mashed potatoes a few weeks ago and am craving them again! Delicious!!! I have made quite a few of your recipes and have never been disappointed. Yum- chicken and mashed potatoes tonight?
Excellent mashed potatoes! Left the skins on ( the hands re not what they used to be.) this is definitely a keeper. Will have to try keeping them warm in the slow cooker. Thank you