Cream Cheese Mashed Potatoes

A bowl of mashed potatoes topped with chopped chives, black pepper, and a pat of butter, with a spoon in the bowl.

Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes are smooth, buttery, and extra rich thanks to a generous dose of cream cheese. This recipe gives you perfectly fluffy potatoes every time with just the right balance of salt, butter, and creaminess.

Course Side Dish

Cuisine American, Thanksgiving

Keyword cream cheese mashed potatoes, how to make mashed potatoes, mashed potatoes, mashed potatoes recipe

Prep Time 10

Cook Time 22

mashing time 10

Total Time 42

Servings servings

Calories 196kcal

Author Katie Cooksey

Ingredients

2 pounds Idaho potatoes
5 tablespoons salted butter softened + more for garnish (optional)
4 oz cream cheese softened
1 cup whole milk heated
2 teaspoons salt divided, plus more to taste
1/2 teaspoons black pepper freshly ground
chives fresh, chopped for garnish (optional)

US Customary - Metric

Instructions

Peel potatoes and rinse them. Cut into even chunks, about 1½ inches thick, so they cook evenly and place in a large pot.
Place the potatoes in a large pot and cover with cold water by about an inch. Stir in 1 teaspoon of salt.
Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 18–22 minutes, or until the potatoes are fork-tender and slide off easily when pierced.
Drain the potatoes in a colander. Return them to the warm pot (heat off) for 1–2 minutes to steam dry.
Set a large bowl on the counter and fit a potato ricer over it. Working in batches, scoop a few pieces of hot potato into the ricer and press down firmly so they push through the small holes. Keep going until all the potatoes are riced.*
Add the remaining 1 teaspoon of salt, black pepper, butter, and cream cheese directly to the hot riced potatoes, stirring until smooth and creamy.
Taste and adjust seasonings as desired.
Transfer the mashed potatoes to a serving bowl. Use the back of a spoon to create a soft, swirly well across the top of the mashed potatoes. Nestle a few extra pats of butter into the grooves to melt.
Top with a sprinkle of fresh chopped chives, if desired and serve warm.

Video

Notes

*If you don't have a potato ricer, you can use a potato masher. Begin gently pressing down until the large chunks break apart. Then, switch to more deliberate mashing motions (press and twist) to smooth things out. Avoid using an electric hand mixer which tends to make potatoes gluey.

How to Keep Mashed Potatoes Warm

Fill a large pot with a few inches of water and bring it to a gentle simmer. Place the mashed potatoes in a heat-safe bowl and set it over the pot, making sure the bottom of the bowl doesn’t touch the water. Cover loosely with foil or a lid to trap the steam.

Stir every 15–20 minutes and add a splash of warm milk or a small pat of butter as needed to keep them smooth and creamy. The gentle steam keeps the potatoes warm for up to 2 hours without drying them out or changing their texture.

Make-Ahead and Reheat Instructions

To make ahead-
Prepare the mashed potatoes as directed. Let them cool slightly, then transfer to an airtight container or baking dish. Press a piece of plastic wrap directly onto the surface of the potatoes to prevent a skin from forming. Refrigerate for up to 2 days.

To reheat in the oven-

Place potatoes in a baking dish and add 2–3 tablespoons of milk and 1 tablespoon of butter over the top.
Cover tightly with foil and bake at 350° F for 25–30 minutes, stirring halfway through, until hot and creamy again.

To reheat on the stove-

Warm over low heat in a large pot with a splash of milk.
Stir gently until smooth and heated through, adding more milk as needed.

To reheat in the slow cooker-

Place the potatoes in a slow cooker on Low for 2–3 hours, stirring occasionally. Add a few tablespoons of milk if they start to thicken.

Storing Leftovers

Refrigerator-
Let leftover mashed potatoes cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk to bring back their creamy texture.

Freezer-
Cool completely, then spoon into a freezer-safe bag or airtight container. Flatten the bag for even freezing. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating on the stove or in the oven with a few tablespoons of milk or butter stirred in to restore smoothness.

Nutrition