These cream cheese mashed potatoes are buttery, creamy, and loaded with flavor for a simple and tasty side dish! They are so delicious and rich that they are perfect for the holidays or any other special occasion. Additionally, they are extremely easy to prepare, so you can even whip them up on a busy weeknight!
Mashed Potatoes With Cream Cheese
I'm a huge fan of mashed potatoes because they are easy to make, super delicious, and can be paired with anything! This recipe incorporates cream cheese to add flavor, richness and makes the potatoes incredibly creamy.
They aren't any more complicated to prepare than any other mashed potato recipe, as all you are doing is adding cream cheese! You'll never want to make them without this key ingredient again!
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🥘 Cream Cheese Mashed Potatoes Ingredients
With just 4 ingredients (plus some seasonings), you'll be able to enjoy these tasty mashed potatoes! Make sure you let your refrigerated ingredients come to room temperature before mixing them into the potatoes.
- Potatoes - 5 pounds of yellow potatoes that have been washed, peeled, and quartered.
- Milk - ½ cup of milk (or more, as needed).
- Cream Cheese - 8 ounces of cream cheese that is room temperature.
- Butter - ½ cup of butter that is softened at room temperature.
- Salt - 1 teaspoon of salt, plus more for the water.
- Garlic Powder - 1 teaspoon of garlic powder.
- Pepper - ½ teaspoon of ground black pepper.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cream Cheese Mashed Potatoes
All you have to do is boil your potatoes, mash them, and then mix everything together! Go ahead and grab a large pot, your potato ricer, a colander, and a potato masher or fork.
This recipe will make 10 servings of mashed potatoes, so they are perfect for a large group or saving some leftovers!
- Prep the potatoes. Add the quartered 5 pounds (2.27 kilograms) of yellow potatoes to a large stockpot and cover them with 1-2 inches of cold water. Generously season the water with salt.
- Cook. Bring the water to a light boil and cook for 20-25 minutes or until the potatoes can easily be pierced with a fork. Remove from the heat and drain the potatoes. (Take a look at my guide over how long to boil potatoes here).
- Simmer the milk. Add ½ cup (118 milliliters) of milk to a small saucepan and bring it up to a boil, stirring frequently.
- Mash the potatoes. As you are waiting for the milk to boil, press your potatoes using a potato ricer.
- Mix. Add the scalded milk, 8 ounces (226 grams) of cream cheese, ½ cup (113 grams) of butter, 1 teaspoon (6 grams) of salt, 1 teaspoon (3 grams) of garlic powder, and ½ teaspoon (1 gram) of ground black pepper to the potatoes and gently mash it all together.
- Serve. Serve immediately while hot.
🍴 What To Serve With Cream Cheese Mashed Potatoes
Mashed potatoes taste amazing as a side dish for a wide variety of different meals! Try them next to some cream of mushroom pork chops, air fryer shake & bake chicken, or slow cooker brisket.
Make sure you take a look at more of my tasty potato side dishes, too! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You don't have to peel the potatoes if you don't want to, but they are much easier to press through the potato ricer without the skin.
- Salting the water used to cook the potatoes adds a ton of flavor! You'll want to add 1 tablespoon of salt per pound of potatoes.
- Start off with ½ cup of milk and then add more if you would like to thin out the mashed potatoes.
- Take a look at my guide on scalding milk for mashed potatoes if you want to learn more.
- Always use a fork, potato masher, or potato ricer to mash up your potatoes. Anything electric (such as a blender or food processor) will make the potatoes have a gummy texture.
🥡 Storing & Reheating
Let your mashed potatoes cool completely, and then store them in the fridge for up to 4 days.
Freezing Mashed Potatoes
Portion your mashed potatoes into single servings and then freeze them for up to 2 months. Take a look at my post, which is all about freezing mashed potatoes, for more information.
Reheating Mashed Potatoes
Reheat the cream cheese mashed potatoes over low heat on the stovetop. For more methods and tips, check out my guide on the best methods for reheating mashed potatoes.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Sure! Feel free to use your favorite type, but I do recommend using either gold potatoes or russets. Take a look at my guide on the best type of potatoes for mashed potatoes to learn more!
Yes! Let the potatoes cool completely, and then portion them into individual servings. Place the potatoes into a freezer-safe container and freeze them for up to 2 months. Check out my guide on freezing mashed potatoes to learn more.
I recommend using full-fat cream cheese as it will provide the most richness and flavor to the potatoes. However, you can use low-fat or fat-free cream cheese if needed.
🥔 More Potato Recipes
- Air Fryer Baby Potatoes - Bite-sized potatoes that are crisp on the outside and fluffy on the inside.
- Potato Salad - Classic potato salad that is easy to customize with your favorite mix-ins.
- Mashed Potato Casserole - A perfect way to use up your leftover mashed potatoes. are mix
- Cheesy Bacon Ranch Potatoes - Tender chunks of potatoes are mixed with sour cream, bacon, and cheese.
- Air Fryer Potato Skins - Crispy potato skins make a perfect snack or appetizer for parties.
- Twice Baked Potatoes - Potatoes are baked until tender, mixed with toppings, and then baked a second time.
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📖 Recipe Card
Cream Cheese Mashed Potatoes
Ingredients
- 5 lbs yellow potatoes (peeled, washed, and quartered)
- ½ cup milk (or more as needed)
- 8 oz cream cheese (softened, at room temperature)
- ½ cup butter (softened, at room temperature)
- 1 teaspoon salt (plus more for the water)
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the quartered 5 lbs yellow potatoes to a large stockpot and cover them with 1-2 inches of cold water. Generously season the water with salt.
- Bring the water to a light boil and cook for 20-25 minutes, or until the potatoes can easily be pierced with a fork. Remove from the heat and drain the potatoes.
- Add ½ cup milk to a small saucepan and bring it up to a boil, stirring frequently.
- As you are waiting for the milk to boil, press your potatoes using a potato ricer.
- Add the scalded milk, 8 oz cream cheese, ½ cup butter, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon ground black pepper to the potatoes and gently mash it all together.
- Serve immediately while hot.
Notes
- You don't have to peel the potatoes if you don't want to, but they are much easier to press through the potato ricer without the skin.
- Salting the water used to cook the potatoes adds a ton of flavor! You'll want to add 1 tablespoon of salt per pound of potatoes.
- Start off with ½ cup of milk and then add more if you would like to thin out the mashed potatoes.
- Take a look at my guide on scalding milk for mashed potatoes if you want to learn more.
- Always use a fork, potato masher, or potato ricer to mash up your potatoes. Anything electric (such as a blender or food processor) will make the potatoes have a gummy texture.
- To store: Let your mashed potatoes cool completely and then store them in the fridge for up to 4 days.
- To freeze: Portion your mashed potatoes into single servings and then freeze them for up to 2 months. Take a look at my post which is all about freezing mashed potatoes for more information.
- To reheat: Reheat the cream cheese mashed potatoes over low heat on the stovetop. For more methods and tips, check out my guide on the best methods for reheating mashed potatoes.
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