What is the one recipe for Mashed Potatoes that changed my life? What is your holiday dinner? What are the best mashed potatoes to eat? What are some of the Best Cream Cheese mashed potatoes? What would it be like if regular mashed potatoes went to finishing school and learned how to be utterly ridiculous? I always think of them as the comfort food equivalent of a warm hug. Is it true that they are better than mac and cheese?
What is Cream Cheese Mashed Potatoes?
Cream Cheese Mashed Potatoes are exactly what they sound like, only so much more! They start with a base of perfectly cooked, fluffy potatoes – I usually use Yukon Golds, but more on that later. Then, instead of just butter and milk, we add a generous dollop of cream cheese. Think of it as adding a secret ingredient that takes your mashed potatoes from ordinary to extraordinary. It’s essentially mashed potatoes, but with a tangy, creamy, decadent twist. This simple addition elevates the humble potato to a side dish fit for a king (or, you know, just your hungry family).
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons to fall head-over-heels in love with these Cream Cheese Mashed Potatoes!
- Flavor Explosion: The tangy cream cheese perfectly complements the earthy potatoes, creating a symphony of flavors in your mouth. It’s not just creamy, it’s complex! The subtle tang cuts through the richness, making each bite a delightful experience.
- Ridiculously Easy Seriously, if you can boil potatoes, you can make this. It requires minimal effort and uses ingredients you probably already have in your fridge. This one’s a lifesaver on busy weeknights or when you’re hosting a big gathering.
- Budget-Friendly Bliss:What is a good side dish with cream cheese and potatoes? What are some of the best things that won’t break the bank How do you feed a crowd without emptying your wallet?
- Versatility Superstar These mashed potatoes pair well with literally everything. Roasted chicken, grilled steak, baked salmon – you name it. They’re the ultimate sidekick for any meal. Plus, leftovers are amazing warmed up with a little extra butter!
What I love most about this is that it’s so much more flavorful than plain mashed potatoes, but just as easy to make. I tested this recipe with Sour Cream once instead of cream cheese, and while it was good, it wasn’t *amazing*. The cream cheese adds this richness that’s hard to replicate. You simply HAVE to try it!
How to Make Cream Cheese Mashed Potatoes
Quick Overview
The process is surprisingly straightforward. You’ll start by boiling the potatoes until tender, then drain them and mash them up. After that, it’s all about adding the good stuff: Cream Cheese, butter, milk (or cream!), and your favorite seasonings. The key is to mash everything together until it’s smooth, creamy, and utterly irresistible. Don’t overmix, though! We’re going for fluffy, not gluey.
Ingredients
What is the recipe for Cream Cheese Mashed Potatoes?
- 2 pounds Yukon Gold potatoes, peeled and quartered. I always go for Yukon Golds because they are naturally creamy and buttery. Russets work too, but they can be a bit drier.
- 4 ounces cream cheese, softened. Make sure it’s softened, or it won’t blend in smoothly. Trust me, you don’t want lumps of cream cheese in your mashed potatoes!
- 1/2 cup milk or cream. I prefer whole milk for extra richness, but you can use whatever you have on hand. I’ve even used almond milk in a pinch, and it worked great.
- 4 tablespoons butter, salted or unsalted, your preference. I usually use salted butter because it adds a little extra flavor.
- Salt and pepper to taste. Don’t be shy with the salt! Potatoes need a good amount of salt to bring out their flavor.
- Optional: 1/4 cup chopped chives or green onions for garnish.
What are the steps to
Step 1: Boil the Potatoes
Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes. How do you pierce a fork? What is the most crucial step – undercooked potatoes will result in lumpy mashed potatoes. Overcooked potatoes will be waterlogged. Nobody wants that!
Step 2: Drain and Mash
Drain the potatoes thoroughly and return them to the pot. Use a potato masher or an electric mixer to mash the potatoes until they are smooth. I prefer a potato masher because it gives the potatoes a bit more texture, but an electric mixer will make them extra smooth and creamy. Just be careful not to overmix!
Step 3: Add Cream Cheese, Butter, and Milk
Add the softened cream cheese, butter, and milk to the pot. Continue mashing or mixing until everything is well combined and the potatoes are smooth and creamy. Make sure the cream cheese is fully incorporated, and there are no lumps. This is where the magic happens!
Step 4: Season to Perfection
Season mashed potatoes with salt and pepper to taste. Start with a generous pinch of salt and pepper, then taste and adjust as needed. Why do potatoes need salt? I sometimes add a pinch of onion powder or garlic powder for extra flavor.
Step 5: Garnish and Serve
If desired, garnish the mashed potatoes with chopped chives or green onions. Serve immediately and enjoy! What are the best ways to serve Cream Cheese Mashed Potatoes? Can you store leftovers in an airtight container in the refrigerator?
What to Serve It With
What are some of the best mashed potatoes recipes? What are some of my favorite pairings?
- For a Classic Comfort Meal: Serve with roasted chicken or meatloaf. A dollop of gravy on top is a must!
- For a Holiday Feast: Pair with turkey, ham, or prime rib. They’re the perfect addition to any holiday spread. My family expects them every Thanksgiving and Christmas!
- What is a simple weeknight dinner?What’s a good side dish to serve with grilled Pork Chops?
- For a Vegetarian Delight:Serve with roasted vegetables or a hearty lentil stew. The creamy mashed potatoes compliment the flavors perfectly.
My personal favorite is serving them with a juicy pot roast. The richness of the potatoes perfectly complements the savory beef. It’s a match made in heaven! And don’t forget a sprinkle of fresh parsley for a pop of color.
How do I make Cream Cheese Mashed Potatoes?
- How do you use the right potatoes?Yukon Gold potatoes are my go-to for mashed potatoes because they are naturally creamy and buttery. Russets work, but they can be a bit drier. If using Russets, add a little extra milk or cream to compensate.
- Don’t overcook potatoes! Overcooked potatoes will absorb too much water and become waterlogged. Cook them until they are fork-tender, but not mushy.
- Warm the Milk and Butter: Warming the milk and butter before adding them to the potatoes will help them blend in more smoothly. You can microwave them for a few seconds or heat them in a saucepan on the stovetop.
- Soften the Cream Cheese: Make sure the cream cheese is softened before adding it to the potatoes. This will prevent lumps and ensure a smooth, creamy texture. I usually leave it out on the counter for about 30 minutes before I start cooking.
- Don’t Overmix: Overmixing the potatoes can cause them to become gluey. Mash or mix them until they are just combined and smooth.
- Season Generously: Potatoes need a good amount of salt to bring out their flavor. Don’t be afraid to add more salt than you think you need. Taste and adjust as needed.
- Add Flavor Boosters: Get creative with your mashed potatoes! Add roasted garlic, herbs, cheese, or even bacon for extra flavor.
- Keep Them Warm: If you’re not serving the mashed potatoes immediately, keep them warm in a slow cooker or a covered dish in a warm oven. Add a little extra milk or cream if they start to dry out.
I learned the hard way about not overmixing. The first time I made these, I got a little overzealous with the electric mixer, and they ended up being gummy and… well, not very appetizing. Learn from my mistake! A little bit of texture is a good thing.
Storing and Reheating Tips
- Room Temperature: I really wouldn’t recommend leaving these out at room temp for more than two hours. Dairy, you know?
- Refrigerator Storage: Store leftover Cream Cheese Mashed Potatoes in an airtight container in the refrigerator for up to 3-4 days. They’re still great after a few days.
- Freezer Instructions: For longer storage, you can freeze the mashed potatoes. Place them in a freezer-safe container or bag and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture might change a little after freezing, but they’ll still taste delicious.
- Reheating: Reheat the mashed potatoes in the microwave, on the stovetop, or in the oven. Add a little milk or cream if they start to dry out. I usually add a pat of butter too, just to be safe.
One trick I’ve learned is to undercook the potatoes slightly if I plan on freezing them. This prevents them from becoming too mushy after thawing. And always let them cool completely before freezing!
Frequently Asked Questions
Final Thoughts
So, there you have it: my absolute favorite Cream Cheese Mashed Potatoes recipe. These are so worth trying because they are easy, flavorful, and always a crowd-pleaser. They’re the perfect side dish for any occasion, and they’re sure to become a family favorite. If you love this recipe, you might also enjoy my recipe for roasted garlic mashed potatoes or sweet Potato Casserole. Happy cooking, friends! I can’t wait to hear how yours turn out! Please leave a comment below and let me know what you think. And don’t forget to share your own variations – I’m always looking for new ideas!
Cream Cheese Mashed Potatoes
Ingredients
Main Ingredients
- 2 lbs Russet Potatoes
- 4 ounces Cream Cheese softened
- 0.5 cup Milk warmed
- 4 tablespoons Butter melted
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Preparation Steps
- Peel and chop potatoes into 1-inch cubes. Boil in salted water until tender (about 15-20 minutes).
- Drain potatoes and return them to the pot. Mash until mostly smooth.
- Stir in the softened cream cheese, warmed milk, and melted butter until well combined and creamy.
- Season with salt and pepper to taste.
