These easy Cream Cheese Mashed Potatoes are smooth, creamy and decadent! Perfectly seasoned with garlic and herbs — once you make them this way you’ll never go back!
Table of Contents
- How to make Cream Cheese Mashed Potatoes:
- What are the best potatoes to use for mashed potatoes?
- Variations on these Mashed Potatoes with Cream Cheese:
- How to make these Cream Cheese Mashed Potatoes ahead:
- What to do with leftover mashed potatoes?
- What to serve with Mashed Potatoes:
- Cream Cheese Mashed Potatoes Recipe
I have this problem where I try to make some super decadent things healthy, and then I’m disappointed that I did because, obviously, it’s not the same.
Don’t get me wrong — there are a lot of healthy and super delicious options out there, and I have found ways to make a lot of my favorite comfort foods better for you without sacrificing flavor.
But there are certain instances where you just really want the all-out, creamy or sugary or full fat version and nothing else will do.
Normally when I make mashed potatoes, I always include the peel because of all the good things in it. I usually use low sodium chicken broth, maybe some margarine (don’t judge!), and low fat milk. And they are delicious.
But they will never come close to mashed potatoes with cream cheese!
I am a big cheesecake lover, so I fully understand how incredible cream cheese makes just about everything. But I usually used it in sweet recipes and not in savory.
Cream cheese mashed potatoes? They’re your new go-to for a sit-down holiday dinner or a Friday night snack 😉 They’re crazy addictive, and I even peeled my potatoes so they would be silky smooth.
Want to take things up a notch? Add a drizzle of browned butter over the top. Regular melted butter has nothing on it 😉
- Always, always add your potatoes to the pot and then cover in cold water before setting on the heat. This ensures that the potatoes are cooked evenly.
- Cook just until the potatoes pierce easily with a knife.
- Make sure your butter and cream cheese are at room temperature, otherwise they will be difficult to get smooth.
- Don’t overwork! Resist the urge to use a mixer or food processor for mashing as there’s a good chance they will become gluey.
Yellow skinned potatoes are typically better for mashing because they have a higher starch. Yukon gold or russets are generally preferred.
You can use red potatoes — I do when I include the peel because the skin is smooth and more appetizing, they just require a little more mashing to become smooth and you risk them being overworked.
- I can’t make recommendations for making these dairy free, but you can easily find lactose-free cream cheese, milk and cream if that’s a dietary need you have.
- Feel free to use light or full fat cream cheese — in something like this I don’t think anyone will notice a difference.
- Mix up the seasonings if you want! Add in different herbs, pesto, or other sauces.
- Grab the flavored cream cheese — it’ll add incredible flavor! Just reduce or eliminate the added herbs until after you taste test.
Mashed potatoes are relatively easy to make ahead and reheat. If you need to make ahead, you can prepare completely, then spread into a greased baking dish. Drizzle with melted butter and cover, then reheat in a low temperature oven — 275-300 degrees F, just until heated through.
You can add a sprinkled of cheese if you like as well 🙂
- Cheesy Mashed Potato Pancakes
- Cheese Stuffed Mashed Potato Puffs
- BBQ Chili Shepherd’s Pie
- Mexican Shepherd’s Pie
- Perfect Prime Rib Roast
- Slow Cooker Chicken Breast
- Creamy Garlic Instant Pot Chicken Thighs (pressure cooker)
- Instant Pot Whole Chicken
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- 3 lbs Yukon Gold or Russet potatoes
- 1 tablespoon + 3/4 teaspoon salt
- 1 cup whole milk
- 1/2 cup cream cheese (4 oz)
- 1/4 cup butter (1/2 of 1 stick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/8 teaspoon black pepper
- Peel potatoes and cut into 1/2″ – 3/4″ cubes. Place into a large pot and fill with cold water just to cover. Stir in 1 tablespoon salt.
- Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender, about 10-13 minutes (they should easily be pierced with a sharp knife).
- Drain potatoes and add milk, cream cheese, butter, 3/4 teaspoon salt, garlic powder, parsley and pepper and mash just until smooth and combined. Serve.
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