This Creamy Cheese Mashed Potatoes Recipe is so simple and comes together in just 25 minutes. These mashed potatoes are smooth, creamy, decadent, and loaded with butter and herbs!
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Sometimes only ultra-decadent, rich and creamy mashed potatoes will do!
Don’t get me wrong, there are a lot of healthier but still super delicious options out there but when I want mashed potatoes I want the real deal.
This Cream Cheese Mashed Potatoes Recipe is one of those instances.
These mashed potatoes are so insanely rich, flavorful, decadent, creamy, and basically everything you could want in mashed potatoes.
So let’s get into it!
- Potatoes: Yukon gold or Russet potatoes are my favorite.
- Salt: you’ll salt the water to boil the potatoes to add extra flavor.
- Milk: I use whole milk to make the potatoes super creamy. Half and half also works great!
- Cream Cheese: use full-fat cream cheese for the best flavor and texture.
- Butter: you can’t have mashed potatoes without butter, right?!
- Seasonings: we’re kicking the flavor up a notch with a blend of garlic powder, dried parsley, and black pepper.
How to Make Cream Cheese Mashed Potatoes
This delicious mashed potato recipe comes together in a total of 25 minutes. Here’s how:
- Prep: Peel the potatoes and cut them into 1/2″-3/4″ cubes. Add them to a pot of cold water and mix in 1 tablespoon of salt.
- Boil: Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender.
- Mash: Drain the water, then add milk, cream cheese, butter, and seasonings to the pot. Mash everything together, then taste and adjust as needed before serving.
Cream Cheese Mashed Potatoes Recipe FAQs
It will, but in the best way! Then the milk is used to thin the potatoes back out again for the best, creamiest texture!
You totally can if you want, but I don’t find it necessary. The cream cheese and butter in this Cream Cheese Mashed Potato Recipe adds plenty of richness, so whole milk works great.
Yes! If you need to prep these ahead of time, prepare the potatoes completely, then spread them into a greased baking dish. Drizzle with melted butter, cover, then store in the fridge. When you’re ready to serve, reheat at 275-300ºF until heated through.
Leftover Cream Cheese Mashed Potatoes will last in an airtight container in the fridge for 3-5 days. To reheat, warm in the microwave or on low on the stove with a splash of milk to thin.
Tips and Notes
- Peel the potatoes. When I use Yukon gold or Russet potatoes, I prefer to remove the peel because it can become tough and chewy when cooked.
- Chop evenly. Make sure your potato chunks are evenly chopped into 1/2-3/4″ pieces so they cook quickly and at the same rate.
- Start with cold water. Starting the potatoes in cold water ensures they cook evenly.
- Don’t over-cook. Overdone potatoes can become dry and gluey. The potatoes are done when they can be easily pierced with a knife.
- Use room temp ingredients. Bring the butter and cream cheese to room temperature before mashing them into the potatoes. The softer the texture, the more easily they mash smoothly with no lumps.
- Don’t over-mix. Resist the urge to use a mixer or food processor for mashing. Over-mixed potatoes can become thick and gluey.
Cream Cheese Mashed Potato Variations
- Make them cheesy. Feel free to finish these potatoes off with a sprinkle of your favorite cheese if you like.
- Make them lactose-free. You can easily find lactose-free cream cheese, milk, and cream if needed.
- Lighten them up. Feel free to use light cream cheese if preferred. In something like this I don’t think anyone will notice a difference.
- Spice things up. Feel free to add in different herbs, spices, sauces, or even pesto to give these potatoes a different flavor.
- Use flavored cream cheese. Grab the flavored cream cheese instead and reduce or eliminate the added herbs until after you taste test.
More Mashed Potato Recipes to Try
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Cream Cheese Mashed Potatoes
- 3 lbs Yukon Gold or Russet potatoes
- 1 tablespoon + ½ teaspoon salt
- 1 cup whole milk
- ½ cup cream cheese (4 oz)
- ¼ cup butter (½ of 1 stick)
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ⅛ teaspoon black pepper
- Peel potatoes and cut into ½" – ¾" 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, ½ teaspoon salt, garlic powder, parsley and pepper and mash just until smooth and combined. Taste and adjust seasonings. Serve.
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