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This easy cream cheese mashed potatoes recipe makes rich and creamy mashed potatoes that are absolutely delicious. The perfect side dish for family dinners and holidays!
Mashed Potatoes with Cream Cheese
If you’re looking for extra rich and creamy mashed potatoes, try adding cream cheese to mashed potatoes the next time you make them. Cream cheese adds richness and a wonderful tangy flavor to the spuds. It also makes them extra creamy.
My family loves this classic side dish with meatloaf, pot roast and Grandma’s Halupkis. But, these creamy potatoes are also perfect for Thanksgiving dinner and Christmas.
Ingredients
Here’s a quick overview of the ingredients for this mashed potato recipe. Full amounts are in the printable recipe card below.
- Russet potatoes — also known as Idaho potatoes (if they come from Idaho) or baking potatoes. They have a fluffier airy texture perfect for mashing. You can also use Yukon Gold potatoes.
- Cream cheese — Use full fat cream cheese for best taste, and let it soften at room temperature before mashing.
- Half and half — or whole milk
- Butter — because butter makes everything taste better!
- Seasonings — sea salt, black pepper, dried parsley and garlic powder. The garlic and parsley are optional, but add wonderful flavor. Leave out for a more traditional mashed potato flavor.
How to Make Cream Cheese Mashed Potatoes
First, scrub the potatoes well under cold water. Then, peel them, and cut them into small cubes. Place the potatoes into a large pot, and add enough water to cover the potatoes. Cook the potatoes until you can easily pierce them with a fork. There should be no resistance.
Next, drain the potatoes into a large colander. Return the pot to the stove, and add the half and half. The pot should be hot enough to warm the cream without turning the stove back on. You can turn the stove on low if you need to.
Add the potatoes back to the pot. Then add the remaining ingredients, and mash the potatoes with a potato masher until they are nice and creamy. There may be a few smaller lumps, which are natural for homemade mashed potatoes. You can use a potato ricer, which takes more time, but will get rid of any lumps.
Spoon the potatoes into a serving bowl, and top with a pat or 2 of butter and fresh parsley for a pop of freshness, if you want.
Storage and Reheating
Store leftover mashed potatoes in an airtight container in your refrigerator for 3-5 days. You can reheat individual portions in the microwave. I like to make mashed potato patties for a quick lunch or dinner with the leftovers. Or, turn the leftover spuds into twice baked potato casserole. If you have a lot of leftovers, you can always freeze mashed potatoes for up to 3 months.
Recipe Tip
Use room temperature cream cheese and butter for easier blending.
Always start potatoes in cold water so they cook evenly.
Don’t use an electric mixer to mash the potatoes as they may become overworked and gluey.
If you need to make mashed potatoes ahead of time, you can keep them warm in your slow cooker until ready to eat.
More Holiday Side Dishes
Try my oven roasted potatoes. They’re crispy and delicious! You can also make mashed potatoes in the Instant Pot. Ot, try my glazed carrots, green bean casserole and sweet potato casserole.
Cream Cheese Mashed Potatoes
Equipment
- potato masher
Ingredients
- 4-5 pounds russet potatoes washed and peeled
- 1 cup half and half
- 8 oz cream cheese cubed, at room temperature
- ½ cup butter 1 stick cubed, at room temperature
- 1½ tsps sea salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp dried parsley optional
Instructions
- Cut potatoes into 1 inch cubes, and place in large pot
- Add enough cold water to cover the potatoes, and bring to boil
- Reduce heat to simmer, and cook for 15-20 minutes or until potatoes are easily pierced with a fork. There should be no resistance
- Drain into a large colander
- Add half and half to the pot, and allow it to warm up. The heat should be enough to warm it up without turning on the stove
- Add potatoes back to the pot, and add cream cheese, butter and seasonings
- Mash with potato masher until ingredients are well blended and creamy
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved this creamier version of the old mashed potato recipe: Rich and creamy for sure! A hit with the whole family!
Was looking for a side to have with my meatloaf and I’m so glad I made this. I like my potatoes on the creamy side and these were just right.
Thanks, Tony. I’m glad you liked the recipe!