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!

Course Side Dish
Cuisine American
Keyword creamy mashed potatoes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 220kcal


  • 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


  • 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.


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).


Calories: 220kcal