Take your everyday mashed potatoes up a notch with these Cream Cheese Mashed Potatoes! Like a pillow of buttery, cheesy goodness, they’re the ultimate comforting side dish to enjoy for weeknight dinners or holiday meals.
By stirring cream cheese and a handful of other flavor boosters into these easy mashed potatoes, they’re given the most luxurious texture and cheesy, creamy, and subtly tangy flavor.
Just like the classic well-loved side dish, they’re a breeze to put together and pair well with everything. I’ll use them as a buttery bed for beef stroganoff and balsamic beef stew for family dinners, but they’re also a must-have on any holiday menu. Just don’t forget the gravy!
Why You’ll Love This Recipe
- The best comfort food: Can you think of a better match than potatoes and cheese? I sure can’t! Here, they come together to give you the most comforting side dish.
- Easy to make: It takes less than 30 minutes to whip up these mashed potatoes with a twist!
- Fun to customize: Play with the seasonings or mix-ins to make this recipe your own.
- Pairs well with anything: I haven’t found a single family dinner that doesn’t taste great sitting next to a pile of these creamy mashed potatoes. From roasted turkey to bourbon meatballs, they always jazz up the meal with their comforting flavors.
- Yukon gold potatoes – They yield rich, fluffy, and creamy mashed potatoes every time. Check out the Common Questions section for more potato varieties you can use.
- Unsalted butter
- Parmesan cheese – For even more cheesiness! Grab a block of parmesan and grate it yourself for the best flavor.
- Cream cheese – The secret behind this rich and comforting side dish! I recommend taking the cream cheese out of the fridge 20 to 30 minutes before you start cooking because softened cream cheese will seamlessly mix into the potatoes.
- Fresh garlic – Fresh minced garlic cloves add a pop of irresistible savoriness.
- Salt and black pepper
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).
- Place the potatoes in the pot before filling it with cold water. This is a surefire way 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 throughout the night!
Stirring cream cheese into mashed potatoes makes them irresistibly 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 my 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 dimension and texture to the mash. Decide on which texture sounds more appetizing to you and go from there!
Honestly, it’s easier to list what NOT to serve with them! All kinds of main dishes pair well with these cheesy potatoes. For a weeknight meal, serve them next to 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!
- Change up the flavor with mix-ins. Easily jazz up the potatoes with other ingredients like bacon bits, chives, or chopped green onions.
- Use more seasonings. Give these potatoes even more dimension by adding a sprinkle of paprika, onion powder, rosemary, thyme, oregano, or Italian seasoning.
- Add extra cheese. Shredded mozzarella, Monterey Jack, or cheddar cheese are always welcome if you or your guests love extra cheesy potatoes.
- Omit the Parmesan cheese and use double the amount of cream cheese if you’re not a fan of Parmesan!
Storage and Reheating
- Refrigerator: Store the cooled mashed potatoes 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 mashed potatoes 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
- 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
- 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.
- 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.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.