The Best Creamy Mashed Potatoes Recipe With Cream Cheese
Everyone needs a good basic mashed potatoes recipe, and this one fits the bill. This mashed potatoes recipe with cream cheese makes the most creamy and rich mashed potatoes.
These truly are the perfect side dish for anything, whether you’re asked to bring the Thanksgiving mashed potatoes or Christmas mashed potatoes, or you’re making something like these Homemade Swedish Meatballs, these are so versatile.
To spice up this basic mashed potatoes recipe, feel free to add parmesan or garlic, or even gruyere or cheddar if you’re feeling fancy! But the true secret to this (or any really) recipe is the yukon golds…the already buttery flavor makes these mashed potatoes next level.
How To Make This Creamy Mashed Potatoes Recipe With Cream Cheese:
- If you’re going to peel the potatoes, start there! Then you’re going to cut the potatoes into chunks, and put them in your pot. Cover them with cold water, and bring them to a boil. While you wait, pull out that cream cheese to let it soften if you haven’t already! Once they are boiling, let them cook for about 15-20 minutes, until they are stick-your-fork-in-them tender.
- Drain your potatoes, and add them right back into your pot. Let them sit in there for about 1-2 minutes, until all of the steam evaporates.
- Add your butter and your cream cheese and start mashing!
- Next, make them creamy by adding your cream. Mash until they are fluffy and creamy.
- Lastly, add your parmesan in while everything is still hot so that it melts in smoothly.
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What To Serve These Mashed Potatoes With:
We LOVVVVEEE these mashed potatoes along side some Homemade Swedish Meatballs. But you can also have them with roasted chicken, serve them at thanksgiving, or use them to top a Shepard’s Pie!
How To Store Mashed Potatoes:
These mashed potatoes are going to be good in your fridge for 2-3 days. If you reheat them and they seem dry, add some heavy cream! You actually can freeze these potatoes! To reheat them, just put them on the stove and add some milk/cream until you’ve reached your desired consistency.
Loved this recipe? Be sure to tag us @frontporchfreshrecipes on Instagram if you make these Dijon Brown Butter Glazed Carrots. We can’t wait to see them!! Want to Pin this recipe for later? Click the Pin It button on any of the images below! Happy cooking!
Creamy Mashed Potatoes Recipe With Cream Cheese
Ingredients
- 3 lbs Yukon Gold Potatoes
- 4 tbsp butter
- 4 oz cream cheese softened
- 3/4 cup whole milk or heavy cream warmed
- 3/4 cup freshly grated parmesan cheese
- 1 1/2 tsp salt to taste
- 1/4 tsp black pepper optional
Instructions
- Boil the potatoes:Peel (optional) and cut the potatoes into chunks. Place in a pot, cover with cold, well-salted water. Bring to a boil and simmer 15-20 minutes until fork-tender
- Drain & steam dry:Drain well and return potatoes to the hot pot. Let them sit for 1-2 minutes to let the excess moisture evaporate.
- Mash:Add butter and cream cheese. Mash until mostly smooth.
- Make them creamy: Slowly add warm milk or cream, mashing until fluffy and creamy.
- Add Parmesan:Stir in freshly grated parmesan while potatoes are hot so it melts smoothly.
- Season: Add salt and pepper. Taste and add more if needed.
Notes
- Potato choice matters: Yukon Golds have a naturally creamy texture and buttery flavor, making them ideal for smooth mashed potatoes.
- Warm your dairy: Always add warm milk or cream to prevent the potatoes from becoming gummy.
- Don’t overmix: Use a potato masher or ricer—blenders and mixers can make potatoes gluey.
- Adjust consistency: If potatoes thicken as they sit, stir in a splash of warm milk before serving.
- For make-ahead: Reheat gently on the stovetop or in the oven with a little extra milk, stirring occasionally.
- For serving: Add Parmesan, herbs, cracked pepper, or a pat of butter on top for extra flavor and a beautiful finish.
