These Cream Cheese Mashed Potatoes are rich, creamy, and decadent … basically the best homemade mashed potatoes recipe ever … and they’re so easy to make!
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Are you looking for the perfect mashed potatoes recipe? Then, I’m here to help.
This comforting potato dish is one of the most basic recipes out there. But let’s be real, there are good mashed potatoes, and then there are great mashed potatoes.
And these Cream Cheese Mashed Potatoes are the BEST mashed potatoes!
This recipe is rich, creamy, and decadent, making it perfect for all your favorite holiday meals. Yet it’s still super easy. I know you’re going to love it.
Mom’s Cream Cheese Mashed Potatoes
Yesterday, I shared my dad’s Classic Bread Stuffing recipe. So I thought it would only be fair if I shared one of my mom’s recipes today!
It’s hard to go wrong with this classic potato dish, but you can take it to next level deliciousness by adding cream cheese. Just like my mom used to do.
These easy Mashed Red Potatoes with Cream Cheese are super rich with a slightly tangy flavor that’s absolutely mouthwatering. And the best part is that you don’t need any fancy techniques or ingredients to make them.
This Cream Cheese Potatoes recipe is over-the-top tasty. Try it for Thanksgiving or Christmas or any old day of the week … it’s guaranteed to please your family and friends!
Vegetarian Thanksgiving Meal Plan
Before we get to this simple mashed potatoes recipe, I want to share my vegetarian meal plan with you. Holidays can be kind of tricky for vegetarians, but this delicious menu has something that everyone would love … including meat eaters!
Whether you are vegetarian, or a vegetarian is attending your Thanksgiving or Christmas dinner, you’re going to love these recipes!
Get all the recipes here:
- Dad’s Classic Bread Stuffing
- Mom’s Cream Cheese Mashed Potatoes (You’re here!)
- Mushroom Gravy
- Roasted Vegetables
- Cranberry Orange Sauce
- Mushroom Wellington
How to Make Mashed Potatoes with Cream Cheese
Let’s get to these yummy potatoes! Here’s what you’re going to need:
- Cream Cheese
- Unsalted Butter
- Whole Milk
- Salt (I prefer Kosher salt.)
- Pepper (Make sure to use fresh-cracked pepper.)
Tip: love garlic? Then make sure to try my Garlic Mashed Potatoes … they’re so delish!
As far as potatoes go, I love using red potatoes. They do make for slightly heavier mashed potatoes though. So if you want light, fluffy mashed potatoes, choose a high starch variety, like Russet or baking potatoes, instead.
And feel free to use a reduced fat cream cheese, but don’t use fat free. It’s just not good, and most importantly, you’ll miss out on that tangy cream cheese flavor. I used Neufchâtel cheese, which works perfectly for this recipe.
Preparing the Potatoes
Once you’ve gathered your ingredients, peel and chop the potatoes. Make sure to chop the potatoes all about the same size. This will ensure that they’re all cooked at the same time.
I like mashed potatoes with skins (also, I am lazy and hate peeling potatoes), so I left mine on. If your potatoes are small, like mine were, you may want to peel about half the potatoes. Otherwise, there may be too many potato skins in your potatoes.
Cooking the Potatoes
Once you’ve prepped your potatoes, place them in a large pot with a lid. Then, cover the potatoes with COLD water, which will also ensure the potatoes cook evenly.
Add a couple tablespoons of salt to the water, cover the pot, and bring the water to a boil over high heat. Remove the lid, then reduce the heat to medium-high. Cook the potatoes until they are tender, but not mushy.
You can poke the potatoes with a fork to test doneness, but your best bet is to simply taste test a potato or two.
Mashing the Potatoes
Drain your potatoes really well, then add the cream cheese and butter. Begin mashing, adding just enough milk to get your desired consistency. Start with less milk! You can always add more if needed, but you can’t take it away if you add too much.
For best results, use room temperature butter and cream cheese. And warm the milk in your microwave (or a small pan) before adding it. This will make mashing easier, as well as keep the potatoes from cooling off too fast.
I prefer a little texture in my mashed red potatoes, so I use a potato masher. For the smoothest mashed potatoes though, you’ll want to use a potato ricer. A ricer will give you super smooth potatoes without turning them into a gluey, overworked mess.
When your potatoes seem about done, give them a good stir. Then for perfect mashed potatoes, season to taste with salt and pepper. Do not skip this step or you will have bland potatoes, no matter how much cream cheese and butter you use!
Okay, your potatoes are mashed to perfection … time to eat!
I love serving these Cream Cheese Mashed Potatoes with my homemade mushroom gravy … total comfort food. But they are delicious all on their own, too.
Have leftover mashed potatoes after the big meal? Use them to make this yummy Vegetarian Shepherd’s Pie.
From my mom’s kitchen to yours, I hope you enjoy this recipe just as much as I do. Let me know if you try it, I’d love to hear what you think!
Loved these Mashed Red Potatoes?
If you enjoyed these creamy Mashed Potatoes, then you’ll love these recipes, too:
- Roasted Butternut Squash with Cranberries, Pecans, and Blue Cheese
- Cheesy Broccoli Rice Casserole
- Old Bay Roasted Potato Wedges
- Cheesy Roasted Cauliflower Gratin
- Twice Baked Potatoes with Broccoli and Cheddar
And by the way, you can find all of my Thanksgiving recipes here!
Mom's Cream Cheese Mashed Potatoes
- 3 pounds red potatoes
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, at room temp
- 1/2 to 1 cup whole milk, warmed
- Peel potatoes (if desired) and chop.
- Place potatoes in a large pot and cover with cold, well-salted water.
- Cover pot and bring to a boil over high heat. Remove lid, reduce heat to medium-high, and cook potatoes until tender.
- Drain potatoes well, then add cream cheese and butter. Mash, adding just enough milk to reach desired consistency. Season to taste with salt and pepper.
- Serve potatoes hot. Enjoy!
Are you a mashed potato lover, too?