Cream Cheese Mashed Potatoes

Mashed potatoes are my favorite side dish! These simple and creamy Cream Cheese Mashed Potatoes are made with a few simple ingredients and done in less than 20 minutes. 

Mashed potatoes are easily my favorite side dish. I could go as far as to say that potatoes are my favorite food. Fried, mashed, or shredded I can eat them in all forms.

I’ve made several different mashed potato recipes here on the blog like my World’s Best Mashed Potatoes or my Slow Cooker Mashed Potatoes.

These Cream Cheese Mashed Potatoes are so simple to make and so creamy and well perfect!

How to make Cream Cheese Mashed Potatoes:

Start by peeling and cubing your potatoes, then boil them to get them tender to mash.

While they are boiling you can cube up your butter and cream cheese, or prepare the rest of your dinner!

Once cooked and tender the fun part of mashing begins. Use a potato masher to start and finish by using a hand mixer to get them silky smooth!

Ingredient Notes:

• Yukon Gold Potatoes: you can use other types of potatoes like russet but I prefer the Yukon.
• Cream Cheese
• Butter: I used unsalted butter but if you have salted you can use it and just add more salt to taste if needed.
• Salt &Pepper
• Half and Half
• Milk: Milk is optionalif needed for desired texture you can add more to make your potatoes thinner or more creamy.

Directions:

Step One – Start by washing, peeling, and dicing potatoes. Place them in a large pot and cover with water.

Bring to a boil then reduce heat and allow them to cook until tender. Once tender drain water out and then return to stove top on low heat.

• Tip: It is essential to lower the heat. If you keep your potatoes at a boil the high heat will ruin them and they will become very watery.

Step Two – Add cream cheese and butter and use a potato masher to mash potatoes.

Add in salt and pepper (add more or less to taste) and mix.

Step Three – Add half and half and mashed again. Use a hand mixer to get really creamy potato texture.

Add more milk as needed for a thinner texture.

How to store mashed potatoes:

So mashed potatoes can be difficult to store. Once the potatoes are heated and cooked the starch starts to break down.

I really only recommend keeping mashed potatoes in the refrigerator for about 2-3 days once made.

Store in an airtight container and make sure they are fully cooled before packing up. I do not recommend freezing them at all.

Can I make Mashed Potatoes ahead of time?

Yes, you can. Mashed potatoes are definitely best serving the day you make them, but as I stated above, you can make them about 2 days in advance if you need to.

Make sure when reheating you drain any excess water that may have accumulated on the mashed potatoes in the refrigerator. To reheat you can put back on the stove top in a pot. Add some about 2/3 cup milk, butter and/or more cream cheese.

Do not use high heat. Use a medium heat and stir constantly to prevent burning. You could also reheat in a slow cooker.

Add the extra milk and butter then put on low or warm, and they should hold for about 3 to 4 hours in the crockpot.

Why Use Cream Cheese in Mashed Potatoes?

Mashed potatoes are made with a high fat dairy product like butter, cream or milk.

The dairy mixes well with the potatoes giving the creamy and smooth texture you expect.

Making mashed potatoes with cream cheese makes the potatoes honestly even better.

The rich cream cheese blends perfectly with the butter and milk to make these the best mashed potatoes you have ever had.

Try some of my other mashed potato recipes:

Buttermilk Mashed Potatoes – This recipe for Buttermilk Mashed Potatoes is so simple to make, and it is super creamy. Made with just a few simple ingredients this side dish goes great with a lot of different entrees.

Make Ahead Mashed Potatoes – These Make-Ahead Mashed Potatoes are perfect for holidays! Make them the day before and just reheat the next day.

Slow Cooker Mashed Potatoes – Ready to try my favorite side dish made in your slow cooker! These Slow Cooker Mashed Potatoes are super easy to make and taste great, plus no boiling beforehand.

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