Creamy Mashed Potatoes Recipe With Cream Cheese
These Creamy Yukon Gold Mashed potatoes are rich, smooth, and full of cozy comfort. Made with butter, cream cheese, parmesan, and warm milk or cream , this simple recipe lets the naturally buttery Yukon Gold potatoes shine. Perfect for weeknight dinners or holiday tables, they're a simple and timeless crowd-pleasing side.
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.