Cream Cheese Mashed Potatoes Recipe
Velvety, tangy, and impossibly creamy, Cream Cheese Mashed Potatoes are a true comfort food staple that transforms simple potatoes into a decadent side dish worth savoring. This recipe combines fluffy potatoes with silky cream cheese, rich sour cream, and just the right touch of butter, creating a mash that’s impossibly smooth while still tasting homemade. Whether you’re preparing a holiday feast or just need a cozy weeknight upgrade, these mashed potatoes will steal the spotlight.
Ingredients You’ll Need
This is a recipe where each ingredient matters, combining for a flavor-packed, irresistible result. Every item plays a part in creating that signature creamy texture, luscious taste, and mouthwatering color that sets these mashed potatoes apart.
- Russet or Yukon Gold potatoes (3 pounds, peeled and cubed): These starchy varieties break down beautifully for the fluffiest mash.
- Cream cheese (4 ounces, softened): The secret weapon that gives Cream Cheese Mashed Potatoes their signature tangy creaminess.
- Sour cream (½ cup): Adds a subtle tang and boosts the silkiness of the finished mash.
- Unsalted butter (¼ cup): For rich flavor and an extra silky finish—unsalted lets you control the seasoning.
- Milk (½ cup, more as needed): Thins the potatoes to your perfect creamy consistency; use half-and-half for even more richness.
- Garlic powder (1 teaspoon, optional): For a savory depth without the sharpness of raw garlic.
- Salt (1 teaspoon): Brings all the flavors into perfect balance.
- Black pepper (½ teaspoon): A gentle kick to complement the creaminess and add a little contrast.
- Chopped chives or parsley (for garnish, optional): Brings a fresh burst of color and flavor to finish off your masterpiece.
How to Make Cream Cheese Mashed Potatoes
Step 1: Boil the Potatoes
Start by placing your peeled, cubed potatoes into a large pot and covering them completely with cold water. Toss in a generous pinch of salt, then bring the whole pot to a boil over medium-high heat. Once boiling, reduce the heat and let the potatoes simmer gently for 15 to 20 minutes. You’re looking for them to be fork-tender—when you poke a cube, it should slide right off.
Step 2: Drain and Dry
Drain your cooked potatoes thoroughly and then return them to the warm pot. This helps any lingering moisture evaporate (no one wants watery mashed potatoes!), and the heat of the pot will also keep everything nice and warm for mixing.
Step 3: Mash with Creamy Additions
Now comes the fun part: add your softened cream cheese, sour cream, butter, and (if you’re feeling it) garlic powder to the hot potatoes. Using a sturdy potato masher or hand mixer, mash and blend everything together until it’s silky and smooth. Slowly add the milk a bit at a time until you reach your perfect creamy texture.
Step 4: Season to Perfection
Taste, then sprinkle in the salt and black pepper, mixing well after each addition. Don’t be afraid to adjust the seasoning to fit your taste—these Cream Cheese Mashed Potatoes should taste as dreamy as they look!
Step 5: Garnish and Serve
Scoop your finished mash into a serving bowl and, for a beautiful touch, scatter chopped chives or parsley over the top. Serve while piping hot for the ultimate comfort food experience.
How to Serve Cream Cheese Mashed Potatoes
Garnishes
A handful of freshly chopped chives or parsley is classic, adding both a splash of green and a gentle hint of freshness. If you want to go a little extra, try thinly sliced green onions or even a sprinkle of crispy fried shallots—they’ll bring a lovely crunch to every forkful of Cream Cheese Mashed Potatoes.
Side Dishes
These mashed potatoes are made to shine beside hearty main dishes! Serve with roast chicken, beef tenderloin, grilled pork chops, or a vegetarian gravy. They soak up sauces gorgeously and make every plate feel special, whether it’s Sunday dinner or a holiday spread.
Creative Ways to Present
For a dinner party, spoon Cream Cheese Mashed Potatoes into individual ramekins and bake with a little cheese on top for a delicious twist. Swirl extra butter and herbs on top just before serving, or pipe the mash into pretty rosettes for a fun, fancy presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Cream Cheese Mashed Potatoes store beautifully—simply scoop any extras into an airtight container and keep them in the fridge for up to 4 days. They stay creamy and delicious, ready for round two with minimal fuss!
Freezing
Surprisingly, these mashed potatoes freeze well! Spoon them into freezer-safe containers (leave a little space for expansion), then label and freeze for up to one month. Thaw overnight in the fridge before reheating for best results—perfect for prepping ahead of a big event.
Reheating
When you’re ready to reheat, transfer the potatoes to a saucepan and warm over low heat, stirring regularly and adding a splash of milk if needed to restore their original creaminess. Alternatively, microwave in short bursts, mixing gently between each interval until heated through and smooth.
FAQs
Can I use a different type Side Dish
Yes! While russet and Yukon Golds are classic choices for Cream Cheese Mashed Potatoes thanks to their starchy texture, you can use red potatoes for a slightly different flavor and creamier consistency—just note they may yield a less fluffy but equally delicious mash.
Do I need to peel the potatoes?
It’s up to your preference! Peeling ensures a smoother mash, but leaving the skins on (especially with Yukon Golds) adds a lovely rustic touch and a bit of extra fiber.
Can I make Cream Cheese Mashed Potatoes dairy-free?
Absolutely. Substitute plant-based cream cheese, vegan butter, and dairy-free sour cream and milk; the result will be just as creamy and flavorful, making it a crowd-pleasing option for all dietary needs.
What’s the best way to mash the potatoes?
For the fluffiest texture, use a potato masher or ricer. If you prefer them ultra-smooth, a hand mixer works wonders, but avoid a food processor—it can make the potatoes gummy and gluey rather than light and creamy.
How do I prevent the potatoes from getting gluey?
Handle the potatoes gently and don’t over-mix. Mash just until smooth, and add your creamy ingredients while the potatoes are hot—this helps everything blend easily without turning gummy.
Final Thoughts
If you’ve never tried Cream Cheese Mashed Potatoes, now’s the time to scoop into this ultimate comfort food. With their creamy texture, rich flavor, and universal appeal, these mashed potatoes might just become the highlight of your table—give them a try and get ready to fall in love, bite after buttery bite!
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Cream Cheese Mashed Potatoes Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with these Cream Cheese Mashed Potatoes. Creamy, rich, and flavorful, they are the perfect side dish for any meal.
Ingredients
Potatoes:
- 3 pounds russet or Yukon Gold potatoes, peeled and cubed
Cream Cheese Mixture:
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup unsalted butter
- ½ cup milk (more as needed)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 15–20 minutes until fork-tender.
- Mix Cream Cheese Mixture: Drain the potatoes, return them to the pot. Add cream cheese, sour cream, butter, and garlic powder if using. Mash until smooth, adding milk gradually.
- Season and Serve: Season with salt and pepper. Transfer to a serving bowl, garnish with herbs, and serve warm.
Notes
- These mashed potatoes can be made ahead and reheated with a splash of milk.
- For extra richness, use half-and-half instead of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
