Description
This Cream Cheese Mashed Potatoes recipe delivers rich, creamy, and fluffy mashed potatoes with the tangy smoothness of cream cheese. Made with Yukon Gold or Russet potatoes and enhanced by butter, cream, and subtle seasonings, it’s a comforting side dish perfect for any meal occasion.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
Dairy & Fats
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk or heavy cream
Seasonings
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
Garnish (optional)
- 1 tablespoon chopped fresh chives
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes into a large pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat to ensure even cooking.
- Simmer Until Tender: Reduce the heat to maintain a gentle simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender when pierced.
- Drain and Dry: Drain the cooked potatoes thoroughly and return them to the pot. Let them sit for 1-2 minutes to allow any excess moisture to evaporate, which helps achieve a fluffy texture.
- Add Creamy Ingredients: Add the softened cream cheese, butter, whole milk or heavy cream, salt, black pepper, and garlic powder (if using) into the pot with the potatoes.
- Mash the Potatoes: Using a potato masher or hand mixer, mash the potatoes until smooth and creamy. Add additional milk if necessary to reach your desired consistency.
- Adjust Seasoning: Taste the mashed potatoes and adjust seasoning with salt and pepper as needed for balanced flavor.
- Serve and Garnish: Transfer the mashed potatoes to a serving dish, garnish with chopped fresh chives, extra butter, or a sprinkle of black pepper, and serve warm to enjoy.
Notes
- You can substitute whole milk with heavy cream for a richer flavor.
- For extra garlic flavor, try roasting fresh garlic and mashing it into the potatoes.
- If you prefer a chunkier texture, mash less thoroughly or use a fork instead of a mixer.
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of milk to keep them creamy.
