These Cream Cheese Mashed Potatoes are homemade mashed potatoes with cream cheese mashed in, which makes them creamier and gives them a slight tang. They go with just about any main.
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Cream cheese mashed potatoes are already next-level - but these finishing touches take them from great to unforgettable. The kind of little upgrades that make guests ask what your secret is.
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🧂 Maldon Sea Salt Flakes (8.5 oz)
Why Maldon: Those delicate, pyramid-shaped crystals dissolve into the potatoes evenly and add a clean, mineral finish that table salt can’t match. The finishing salt every chef reaches for. -
🌿 McCormick Organic Ground White Pepper
Why white pepper: French technique 101 - white pepper seasons without adding black specks to your silky potatoes. It has a sharper, more floral heat that pairs beautifully with cream cheese. -
🧈 Urbani White Truffle Salt (3.5 oz)
The fancy upgrade: A tiny pinch of truffle salt folded into the potatoes right before serving adds that earthy, luxurious aroma. Use sparingly - a little goes a long way. - 🥔 PriorityChef Stainless Steel Potato Ricer
For the texture: a ricer is the whole difference between restaurant mash and gluey mash. Mashers and mixers overwork the starch. This presses the potato through once and never touches it again.
They’re great with this Beef Bourguignon Slow Cooker Recipe.
Jump to:
- Why add cream cheese?
- What Ingredients Do You Need?
- Choosing potatoes
- How Do You Make Cream Cheese Mashed Potatoes?
- Instant Pot method
- Substitutions
- Variations
- Mistakes to avoid
- What Equipment Do You Need?
- How Do You Store Leftover Mashed Potatoes?
- Top tip
- Frequently Asked Questions About Cream Cheese Mashed Potatoes
- What Are Some Related Side Dish Recipes?
- What Pairs Well With Cream Cheese Mashed Potatoes?
- Cream Cheese Mashed Potatoes
Why add cream cheese?
Cream cheese gives mashed potatoes a slight tang and a smoother, creamier texture than butter and milk alone.
What Ingredients Do You Need?
- Russet or Yukon Gold potatoes
- Cream cheese
- Unsalted butter
- Milk
- Garlic cloves
- Salt and freshly ground black pepper
- Fresh chives or parsley (for garnish)
See recipe card for quantities.
Choosing potatoes
Russet and Yukon Gold are the two most popular potatoes for mashing. Russets are high in starch, so they break down easily and mash up light and fluffy. Yukon Golds have a buttery texture and a slightly sweet flavor, and they make a creamier mash. A mix of the two gets you both.
How Do You Make Cream Cheese Mashed Potatoes?
Hint: For extra fluffy mashed potatoes, make sure to mash them while they're still hot. Warming the milk or cream slightly before adding can help keep the potatoes warm and absorb better.
- Step 1: Peel and dice the potatoes into 1-inch cubes.
- Step 2: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Step 3: Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes or until potatoes are tender.
- Step 4: Drain the potatoes well and return them to the pot.
- Step 5: Add butter and cream cheese to the hot potatoes; mash until smooth.
- Step 6: Gradually add milk or cream, mashing until desired consistency is reached.
Instant Pot method
You can cook the potatoes in an Instant Pot on high pressure for 8 minutes, followed by a quick release. It saves time and they come out just as good.
Substitutions
- Dairy-Free – Substitute the butter and cream cheese with dairy-free alternatives, and use almond or coconut milk instead of whole milk.
- Low-Fat – Use low-fat cream cheese and skim milk to reduce the calorie content.
- Herbs - Swap the chives for green onions or parsley.
Variations
- Loaded Mashed Potatoes – Stir in crispy bacon bits, shredded cheddar cheese, and a dollop of sour cream.
- Garlic Lovers – Roast garlic cloves and mash them into the potatoes for a deeper garlic flavor.
- Herb Infused - Add fresh rosemary, thyme, or dill.
Mistakes to avoid
Overmixing is the most common one. Overworked potatoes turn gluey, so mash gently and stop as soon as they’re smooth. The wrong type of potato gives you a dense, heavy mash, so stick to russet or Yukon Gold. And don’t add the liquid all at once. Add the milk or cream gradually and mix just until combined, or the potatoes go thin and watery.
What Equipment Do You Need?
Using the right equipment can make all the difference in this recipe:
– A large pot for boiling the potatoes.
– A sturdy potato masher or an electric hand mixer for achieving the desired consistency.
– If using the Instant Pot method, an Instant Pot or electric pressure cooker is needed.
Investing in quality equipment can enhance your cooking experience. Find my recommended kitchen tools on Amazon these kitchen tools on Amazon.
How Do You Store Leftover Mashed Potatoes?
Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.
These mashed potatoes also freeze well for up to one month. Thaw overnight in the refrigerator and reheat as above.
Top tip
For an extra smooth texture, run the mashed potatoes through a potato ricer before adding the butter and cream cheese.
Frequently Asked Questions About Cream Cheese Mashed Potatoes
Yes, prepare them up to two days in advance. Store in the refrigerator and reheat gently before serving.
Yes, you can use cream cheese instead of sour cream in mashed potatoes. Cream cheese adds a rich, creamy texture and a subtle tanginess that enhances the flavor of the potatoes. Simply substitute an equal amount of cream cheese for the sour cream in your recipe. You might need to adjust the amount of milk or butter to achieve your desired consistency.
Gordon Ramsay is renowned for his creamy and flavorful mashed potatoes. He typically includes the following ingredients in his recipe:
Yukon Gold Potatoes: Preferred for their buttery flavor and smooth texture.
Butter: Adds richness and helps achieve a silky consistency.
Milk or Cream: Warmed before adding to make the mash creamy.
Salt and Pepper: Essential for seasoning the potatoes to taste.
Garlic (Optional): Sometimes infused in the milk or cream for a subtle garlic flavor.
Fresh Herbs (Optional): Chopped chives or parsley for garnish and added freshness.
Gordon emphasizes mashing the potatoes while they’re hot and sometimes recommends passing them through a sieve or using a potato ricer for an ultra-smooth texture. He also suggests warming the butter and milk before incorporating them to ensure the potatoes stay hot and absorb the liquids better.
es, adding cream cheese to mashed potatoes can help thicken them. Cream cheese has a dense and creamy texture that, when mixed into mashed potatoes, makes them richer and more substantial. It not only improves the consistency by making the potatoes thicker but also adds a delightful tangy flavor. If your mashed potatoes are too thin or you prefer a thicker, creamier texture, incorporating cream cheese is an effective and tasty solution.
Absolutely! Red potatoes will give a slightly different texture but are just as delicious.
Follow the same steps but cook the diced potatoes in the Instant Pot under high pressure for 8 minutes, then perform a quick release.
What Are Some Related Side Dish Recipes?
Looking for other side dishes like this? Try these:
What Pairs Well With Cream Cheese Mashed Potatoes?
These are my favorite rich beef dishes to serve with this recipe:
Cream Cheese Mashed Potatoes
Equipment
- Potato masher or electric hand mixer
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 3 pounds russet potatoes (or Yukon gold) peeled and diced into 1-inch cubes
- 4 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- ½ cup Milk
- 2 cloves garlic minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Fresh chives or parsley chopped for garnish
Instructions
- Prepare the Potatoes: Peel and dice the potatoes into 1-inch cubes to ensure even cooking.
- Boil the Potatoes: Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Cook Until Tender: Bring the water to a boil over medium-high heat. Reduce heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the Potatoes: Drain the potatoes well in a colander and return them to the pot.
- Mash with Butter and Cream Cheese: Add the softened butter and cream cheese to the hot potatoes. Use a potato masher or electric hand mixer to mash until smooth.
- Add Milk or Cream: Gradually pour in the milk or heavy cream while continuing to mash until you reach your desired consistency.
- Season: Season the mashed potatoes with salt and freshly ground black pepper to taste. Mix well to combine.
- Serve: Transfer the creamy mashed potatoes to a serving bowl. Garnish with chopped fresh chives or parsley. Serve hot and enjoy!
Notes
Variation: If you prefer using an Instant Pot, cook the diced potatoes under high pressure for 8 minutes, followed by a quick release.
Storage: 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, adding a splash of milk if needed.
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