Creamy Mashed Potatoes

The best creamy mashed potatoes recipe made with cream cheese.  Easy to make, no hand mixer required! This is my #1 requested dish at Thanksgiving dinner!

This is my go to, make you weak in the knees, mashed potatoes recipe.  I started making these a few years ago when I wanted to try a new mashed potatoes recipe for Thanksgiving.  Now I make them all the time for Sunday dinner (usually a pot roast) and every holiday dinner. 

Why These Mashed Potatoes Are The Best

• They’re made with cream cheese which makes them extra creamy. 
• There is no hand mixer involved in these potatoes.  What?  There is no hand mixer involved in these potatoes.  Seriously.  How do they get so creamy then?  Next point..
• You boil these potatoes for a pretty long time until they’re almost ready to fall apart.  This makes a hand mixer not necessary, as just a spoon and a potato masher makes them blended pretty quickly.
• You can make these ahead of time, no problem.  For holidays I usually make these the night before so the actual holiday cooking is a little more relaxed.  I just throw them in the oven 30 minutes before we’re ready to eat.  

Creamy Mashed Potatoes Ingredients

• 2.5 pounds Russet Potatoes half a bag
• 1/2 cup butter + few slices on top
• 3 oz. cream cheese
• 1/4 cup Half-and-Half
• 1/2 teaspoon black pepper
• Pinch of sea salt
• fresh or dried parsley to garnish

How to Make Creamy Mashed Potatoes

You will use half a 5 pound bag of potatoes for this recipe.  If you are having  a large dinner, duplicate the entire recipe and use a whole 5 pound bag.

Peel those potatoes. I never look forward to this part.

Compost the peels if you can!

Then we cut them up into similar size pieces.  This will assure everything is cooked about the same with equal softness.

Now boil for 30 minutes.  Turn your oven a little down if it starts to spit water at you.  I know 30 minutes seems like a while, but we want to get these potatoes soft.

So soft that a fork will just slide through..

Drain, then put back onto your burner on low.  Take a potato masher or spoon and break the potatoes up.  Because they were cooked so long they should fall apart pretty easily.

No mixer, just a potato masher.  Look how soft they are already!

Add your butter, cream cheese and half-and-half.

Now stir, stir, stir.

Look at the creaminess already.. Oh my!

Add salt and pepper.

Stir more.  Take a taste test bite, it’s a important job as the kitchen cook!

You can totally serve the potatoes “as is” now but I recommend baking them to make them extra special. 
Scoop the potatoes into a casserole baking dish.

Put a few slices of butter on top.  Cover with foil and bake for 25 minutes.

Remove from oven and allow to cool for a few minutes before serving.  Enjoy these delicious Creamy Mashed Potatoes!

If you have any mashed potatoes left make Mashed Potato Patties or learn how to freeze mashed potatoes.

More Delicious Recipes To Try:

Amish Potato Stuffing
Potato Kale Stuffing
Carrot Casserole
Cheesy Green Beans
Also, check out all of my ideas for using leftover turkey!

Pin for later:

• Pinterest
• Instagram
• Facebook

Free Recipe Club

0 from 0 votes

Creamy Mashed Potatoes

Print

The best creamy mashed potatoes recipe made with cream cheese.  Easy to make, no hand mixer required! This is my #1 requested dish at Thanksgiving dinner!

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time 55 minutes

serves 8

Ingredients

• 2.5 pounds Russet Potatoes
• 1/2 cup butter + a few slices for the top
• 3 ounces cream cheese
• 1/4 cup Half-and-Half
• 1/2 teaspoon black pepper
• Pinch of sea salt
• fresh or dried parsley to garnish

Instructions

• Peel potatoes and then cut them up into about equal sizes.
• Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for 30 minutes. They’re going to be so soft your fork will just slide into them. Drain the potatoes.
• Put your potatoes that you drained back into the pot and put back on the burner, low heat. Mash with a potato masher or spoon until creamy.
• Add your butter, cream cheese and half-and-half. Mix until creamy. Add in your salt and pepper, mix more.
• Put your potatoes in a casserole baking dish.
• Add a few slices of butter on top of the potatoes.
• Put foil on top and bake for 25 minutes at 350.
• Remove from oven and allow to cool for a few minutes. Add parsley to garnish before serving.

Notes

If you want to make them the night before, put foil on top and store in refrigerator. Take them out of the fridge 2 hours before baking to bring them to room temperature. Continue then baking for 25 minutes at 350 (or until completely hot in the middle).

Nutrition Information:

Calories: 220kcal (11%)

Course:Side Dish

Cuisine:American

Keyword:creamy mashed potatoes

Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.