The best creamy mashed potatoes recipe made with cream cheese. Easy to make, no hand mixer required!
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. It’s hard to switch back after you’ve made these creamy mashed potatoes!
Why These Creamy 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.
I hope you enjoy these Creamy Mashed Potatoes! If you have any mashed potatoes left make Mashed Potato Patties, Leftover Thanksgiving Turkey Casserole or learn how to freeze mashed potatoes.
Bonus: Serve mashed potatoes alongside Slow Cooker Pot Roast or Homemade Salisbury Steak for a classic dinner meal.
More Side Dish Recipes To Try:
Amish Potato Stuffing
Fresh Green Bean and Potato Casserole
Potato Kale Stuffing
Carrot Casserole
Cheesy Green Beans
Also, check out all of my ideas for using leftover turkey!
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Creamy Mashed Potatoes
PrintIngredients
- 2.5 pounds potatoes peeled and chopped
- 1/2 cup butter
- 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 optional
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 to taste, mix more.
- Garnish with parsley (optional) and serve.
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!