You haven't tasted creamy mashed potatoes until you've tried these cream cheese mashed potatoes! The cream cheese brings a delicious richness to the potatoes, which I think is addictive, and the fluffy texture is second to none. I can't stop making them this time of year, and I know it will become a go-to recipe for you too!
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Why You'll Love This Cream Cheese Mashed Potato Recipe
The best mashed potatoes. There are so many recipes for mashed potatoes, and I've made some delicious ones like these cheesy mashed potatoes and twice baked mashed potatoes. But honestly, I've never made a recipe I like as much as this one!
The texture is amazing. I can't get over the light, creamy, and fluffy texture of this mash. It's to die for, and the flavor is perfect too.
A guaranteed winner with everyone. When I brought this to Thanksgiving dinner last year, my grandma said they were the best mashed potatoes she's ever had, and she's one tough food critic! So I know they'll be a hit at your Thanksgiving table!
Easy to make ahead. This recipe is perfect to make ahead and store in the fridge until you're ready to heat and serve. An ideal easy side for any occasion!
- Potatoes- peeled and chopped. I used russet potatoes, but you can also use Yukon gold or Idaho potatoes.
- Butter- adds a delicious richness to the potatoes.
- Salt and pepper- to bring out the flavor.
- Thyme- a delicious herb that lends a depth of flavor.
- Celery salt- my favorite ingredient to add another layer of flavor.
- Milk- warmed, I used whole milk to bring extra creaminess.
- Cream cheese- brings a yummy tang and ultra-creamy texture.
How To Make Cream Cheese Mashed Potatoes
Step 1: Prepare the potatoes. Wash and peel the potatoes, then cut them into small pieces. They should be cut into about 1-inch cubes.
Step 2: Boil the potatoes. Place the potatoes in a large pot with enough water to cover them. Boil for about 15 minutes until soft and fork tender. Then drain to remove the excess water and place the potatoes back in the hot pot.
Step 3: Prepare the milk mixture. Heat the milk in a small saucepan, then add the butter and let it melt. Stir in the thyme, celery salt, salt, and black pepper, and mix well to combine.
Step 4: Combine and serve. Add the warm milk and butter mix to the potatoes. Mash well with a fork or potato masher until smooth and creamy. Add the cream cheese, stir until it fully combines, and give it a taste test. Add any additional seasonings if you want, then serve the potatoes with a dollop of sour cream or cream cheese and chopped parsley on top.
Tips To Make The Best Recipe
- Soften the cream cheese to room temperature before starting the recipe. This will make it easier to stir fully into the potatoes.
- Don't overcook your potatoes! If boiled for too long, the potatoes take on a paste-like texture and aren't as creamy.
- Heat your milk until it's warm but not boiling. You don't want it to burn, but having it warmed makes for the best texture.
- If you want the creamiest potatoes, use a hand mixer to whip the potatoes together.
- Serve the potatoes hot with a pat of butter on top so it melts for an extra indulgent finish.
How To Store and Reheat Leftovers
In the fridge: You can store any leftovers in an airtight container in the fridge for 3-4 days.
In the freezer: To keep for longer, transfer the fully cooled leftovers to a freezer-safe container and freeze for up to 1 month.
Reheating: My favorite way to reheat a large portion is in a baking dish covered with aluminum foil in the oven at 300°F for about 15 minutes. For just a couple of servings, warm in a large bowl in the microwave in 30-second increments, stirring between each one till warm.
Frequently Asked Questions
What can I serve with mashed potatoes with cream cheese?
I love making a hearty meal and serving them with things like Meatloaf with stuffing, Pioneer woman stuffing, and sweet potato casserole. They also make the perfect side for Thanksgiving dinner or any holiday meal, especially if you serve them with one of these Thanksgiving casserole recipes.
Can these cream cheese mashed potatoes be made ahead of time?
Yes! Just prepare the potatoes completely and let them cool after cooking. Then store in a greased baking dish, drizzle some melted butter on top of the potatoes, and cover the dish with a lid on top. When you're ready to serve, warm in the oven at 300°F for about 15 minutes or until warm. If you don't add the butter, you can mix in some milk or cream to thin the potatoes out a little.
More Recipes To Try Next
- Twice baked mashed potatoes
- Mashed potato pancakes
- Loaded baked potato casserole
- Corn casserole with cream cheese
- Jiffy corn casserole
- Cornbread pudding
- Seafood stuffing
- 3 large potatoes, peeled
- 4 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon celery salt
- ½ cup warm milk
- 2 tablespoons cream cheese
- Wash and peel the potatoes, then cut them into small pieces.
- Place in a large pot with enough water to cover the potatoes. Boil until the potatoes are soft and fork tender, for 15 minutes. Drain to remove the excess water and place back in the hot pot.
- In a small saucepan, heat the milk to a simmer, then add the butter and melt.
- Season with thyme, celery salt, salt, and black pepper.
- Add the warm milk mixture to the potatoes. Mash until smooth and creamy.
- Add the cream cheese and stir to combine.
- Serve with a dollop of cream cheese or sour cream on top and chopped parsley.
I used russet potatoes, but Yukon gold or Idaho potatoes work great too.
Serving Size:1 cup
Amount Per Serving: Calories: 218Total Fat: 9.5gSaturated Fat: 5.9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 26mgSodium: 475mgCarbohydrates: 30.3gFiber: 4.6gSugar: 3.1gProtein: 4.1g