Take your everyday mashed potatoes up a notch with these Cream Cheese Mashed Potatoes! They’re the ultimate comforting side dish to enjoy for weeknight dinners or holiday meals.
By stirring cream cheese into these mashed potatoes, they’re given the most amazing texture and cheesy, creamy, and subtly tangy flavor.
They’re so easy to prepare and pair well with everything. I’ll use them as a buttery bed for beef stroganoff and balsamic beef stew for a hearty dinner, but they’re also a must-have on any holiday menu.
Ingredients Needed
- Yukon gold potatoes – They yield rich, fluffy, and creamy mashed potatoes every time.
- Unsalted butter
- Parmesan cheese – For even more cheesiness! Grate the parmesan yourself for the best flavor.
- Cream cheese – I recommend taking the cream cheese out of the fridge 20 to 30 minutes before you start cooking because softened cream cheese will mix into the potatoes more easily.
- Fresh garlic
- Milk
- Salt and black pepper
- Parsley – Optional garnish.
How to Prepare
For the detailed instructions, please see the recipe card.
- Cook the potatoes: Peel and cut the potatoes before adding them to a pot. Fill the pot with cold water until it just covers the potatoes, then bring it to a boil. Cook until the potatoes are fork-tender.
- Drain: Drain the potatoes in a colander and transfer the potatoes to a large mixing bowl or back into the pot. Add the butter, cheeses, garlic, milk, salt, and pepper.
- Mash: Mash the potatoes with a potato masher until they’re smooth and creamy.
- Mix: For additional creaminess, use a hand mixer until your desired consistency is reached (this step is optional).
Helpful Tips
- Place the potatoes in the pot before filling it with cold water. This helps to avoid unevenly cooked potatoes.
- Salt the water to give your potatoes a bit of extra flavor.
- Holiday serving tip: If you happen to be serving these potatoes for the holidays, place them in a buttered slow cooker on low heat. This will keep them warm and creamy.
Common Questions
Stirring cream cheese into mashed potatoes makes them creamy and filling. It also adds a subtle tangy flavor that’s much more exciting than plain mashed potatoes with milk.
Yukon gold potatoes are one of my favorites because they’re naturally buttery and creamy. If you can’t find them, other starchy potatoes like Russet or Idaho potatoes also work well.
It’s up to you! Peeled potatoes yield smoother, more uniform bites while leaving the peels intact adds more texture. Decide on which texture sounds more appetizing to you.
All kinds of main dishes pair well with these cheesy potatoes. For a weeknight meal, serve them with baked BBQ chicken thighs, classic meatloaf, or a batch of beer chili. If you’re looking for a holiday feast, serve them with maple glazed carrots, glazed spiral ham, prime rib, or air fryer whole chicken!
Storage and Reheating
- Refrigerator: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: These potatoes also freeze well. Store them in an airtight container and freeze for up to 3 months. Allow them to thaw in the fridge before reheating.
- Reheating: The easiest way to reheat is in the microwave for about 2 minutes, or you can put them in a 350ºF oven for 30 to 45 minutes.
More Potato Side Dishes
Cream Cheese Mashed Potatoes
Ingredients
- 3 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
- ¼ cup unsalted butter
- ½ cup grated Parmesan cheese 1 ½ ounces
- 4 ounces cream cheese softened
- 2 teaspoons minced fresh garlic
- ⅓ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley optional garnish
Instructions
- Place potatoes in a large saucepan and cover with cold water. Bring to a gentle boil and cook until fork-tender (but not falling apart), about 12 to 15 minutes.
- Drain potatoes in a colander and transfer to a large mixing bowl or back into the pot. Add butter, Parmesan cheese, cream cheese, garlic, milk, salt, and pepper.
- Mash with a potato masher until desired consistency is reached.
- For additional creaminess, mix with a hand mixer on medium speed (optional).
- Garnish with chopped fresh parsley when serving, if desired.
Video
Notes
- This recipe yields approximately 6 cups.
- Add more milk for a thinner consistency, if desired.
- Storage and reheating:
- Refrigerator: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: Store in an airtight container and freeze for up to 3 months. Allow to thaw in the fridge before reheating.
- Reheating: The easiest way to reheat is in the microwave for about 2 minutes, or you can put them in a 350ºF oven for 30 to 45 minutes.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Mona
Yum!
Thank you so much for this recipe. I am always struggling to make creamy mash potatoes!
This recipe looks awesome!
Mona.
Thank you, Mona – I hope you enjoy it!
Mona
Hi Amy,
Follow up on the mash potatoes.
I made this for Christmas dinner and it was delicious!
Thank you.
Best wishes for 2024!
Mona.