These Cream Cheese Mashed Potatoes will be the best you’ve ever tried! Easy to make with 5 simple ingredients, you won’t be able to get enough of the lusciously creamy bites and rich flavor.
Creamy mashed potatoes with cream cheese
Have you ever had a batch of mashed potatoes that made you weak in the knees? These Cream Cheese Mashed Potatoes are sure to do it! Not only are they lusciously creamy and so fluffy, but they’re really easy to make.
Cream cheese potatoes are my go-to side dish for our Thanksgiving Menu, Christmas, and as a simple side dish for weeknight dinners. Mixing cream cheese into the boiled potatoes (along with milk and butter) makes them impossibly creamy and provides a slight tang. One bite and you’ll never go back to regular mashed potatoes again!
What kind of potatoes are best for mashed potatoes?
The best mashed potatoes recipes are made with Russet or Yukon Gold potatoes (check out my Yukon Gold Mashed Potatoes for the best no peel potatoes. Both are high in starch, smooth, and naturally flavorful. Red potatoes and other varieties with a waxy skin will not work as well and could turn out gummy.
How to make cream cheese mashed potatoes
Peel and chop the potatoes, then place them in a large pot of water. Bring it up to a boil and cook until they’re fork tender.
Drain the potatoes really well and place them back in the pot.
Heat over low heat and mash the potatoes with a potato masher. Add the butter, cream cheese, milk, and salt and pepper.
Stir everything together using a spoon or hand mixer. Serve on the side of dinner and enjoy!
Tips and variations
- The potatoes should be practically falling apart by the time they’re done boiling.
- Always salt the water! The potatoes will soak in the salt as they cook, which means you won’t need to add much more near the end.
- Using an electric mixer is the best way to incorporate the cream cheese and dairy into the potatoes. It also helps them turn out super smooth, fluffy, and creamy!
- Try not to overmix the mashed potatoes as this could lead to them tasting gummy.
- Need a low carb option? Swap the potatoes for cauliflower.
- Do you have more leftovers than you know what to do with? Use them to make Mashed Potato Patties!
Frequently asked questions
Do you have to peel the potatoes first?
This is up to you. You can leave the peel on for a little added texture or remove it for a super smooth mash.
What can you add to mashed potatoes?
You can add more to the potatoes to increase the flavor, like roasted garlic, chives, shredded cheese, caramelized onions, bacon, or dried herbs. My Pesto Mashed Potatoes are even flavored with fresh pesto and pine nuts.
Can they be made dairy free?
Yes. Just replace the milk and cream cheese with dairy free alternatives and use oil or dairy free butter instead of real butter.
What can you eat with mashed potatoes?
Practically anything! They’re a classic side dish that are always welcome at holidays, special events, and family dinners. I especially love them with homemade gravy on top and rotisserie chicken and vegetables on the side. I also love them next to oven baked salmon!
Can you make mashed potatoes ahead of time?
Yes, you can make these potatoes ahead of time! If you really need to save some time, they can be kept in an airtight container in the fridge overnight and reheated in a pot on the stove or in the oven the next day.
How long do mashed potatoes last?
The leftovers will last for up to 5 days when kept in an airtight container in the fridge.
Can you freeze mashed potatoes?
Yes, you can freeze mashed potatoes!
More delicious and easy side dishes
- Cheesy Brussels Sprouts
- Cheesy Sliced Potatoes and Broccoli
- Roasted Cauliflower Soup
- Rainbow Kale Salad
- Slow Cooker Scalloped Potatoes
- Creamed Potatoes and Peas
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Cream Cheese Mashed Potatoes
PrintIngredients
- 2.5 pounds potatoes peeled and chopped into 1 inch cubes
- 1/2 cup butter
- 3 ounces cream cheese
- 1/4 cup milk
- salt and pepper to taste
Instructions
- Peel potatoes and chop them up into 1 inch cubes. Add potatoes to a large pot of water, and bring to a boil. Boil until potatoes are soft and a fork easily slides into them, about 20 minutes. Drain the potatoes and place back into pot.
- Place the pot of potatoes back onto the stove on low heat. Mash with a potato masher until they are slightly broken down. Add butter, cream cheese, milk and a sprinkle of salt and pepper to taste. Use a hand mixer to mix until creamy, careful not to overmix.
- Serve with dinner and enjoy these delicious mashed potatoes!
Kassidy C says
Did you use Yukon gold or russet?
Thanks!
Pamela says
Hey Kassidy, you can use either, although my preferred potatoes are Russet and Belmonda (we grow these in the garden and they give the most buttery taste!). Enjoy the mashed potatoes!