This easy cream cheese mashed potatoes recipe yields rich, velvety mashed potatoes that are a crowd-pleasing side for weeknight meals, family dinners, and holiday feasts.
Mashed Potatoes with Cream Cheese
If you want extra creamy, slightly tangy mashed potatoes, add cream cheese to your usual recipe. Full-fat cream cheese gives potatoes a luxurious texture and a subtle tang that complements butter and milk. These potatoes pair beautifully with meatloaf, pot roast, cabbage rolls, or holiday mains like roasted turkey or ham.
Ingredients
Quick ingredient overview — full amounts are in the recipe card below.
- Russet potatoes — ideal for fluffy mashed potatoes; Yukon Golds can be used for a creamier, slightly buttery flavor.
- Cream cheese — use full-fat and bring to room temperature for easier blending.
- Half and half — or whole milk for creaminess.
- Butter — adds richness; use softened butter for easier mixing.
- Seasonings — sea salt and black pepper. Garlic powder and dried parsley are optional and add extra flavor.
How to Make Cream Cheese Mashed Potatoes
Start by scrubbing and peeling the potatoes, then cut them into 1-inch cubes so they cook evenly. Place the cubes in a large pot and cover with cold water. Bring to a boil, then reduce the heat and simmer until the potatoes are easily pierced with a fork (about 15–20 minutes).
Drain the potatoes in a large colander, then return the empty pot to the stove off the heat to warm slightly. Pour in the half and half to warm it — the residual heat from the pot is usually enough; use the stove on low if needed.
Add the potatoes back into the pot along with the softened cream cheese, butter, and seasonings. Mash everything with a potato masher until the mixture is smooth and creamy. A few small lumps are fine and typical for homemade mashed potatoes; use a ricer if you prefer an ultra-smooth texture.
Spoon the mashed potatoes into a serving bowl and top with a pat of butter and a sprinkle of fresh or dried parsley for color and brightness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat individual portions in the microwave, stirring occasionally and adding a splash of milk or half and half if needed to restore creaminess. Leftover mashed potatoes are great for making potato patties or a twice-baked potato casserole. For longer storage, freeze mashed potatoes for up to 3 months.
Recipe Tip
Bring cream cheese and butter to room temperature so they blend easily.
Always start potatoes in cold water so they cook evenly through.
Avoid electric mixers for mashing; overworking potatoes can make them gluey.
If making ahead, keep mashed potatoes warm in a slow cooker set to low until serving.
More Holiday Side Dishes
Serve these mashed potatoes alongside roasted or glazed vegetables and other classic sides to round out a holiday menu.
Cream Cheese Mashed Potatoes
Equipment
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potato masher
Ingredients
- 4-5 pounds russet potatoes washed and peeled
- 1 cup half and half
- 8 oz cream cheese cubed, at room temperature
- ½ cup butter 1 stick cubed, at room temperature
- 1½ tsps sea salt
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp dried parsley optional
Instructions
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Cut potatoes into 1 inch cubes and place in a large pot.
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Add enough cold water to cover the potatoes and bring to a boil.
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Reduce heat to a simmer and cook 15–20 minutes, until potatoes are easily pierced with a fork.
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Drain potatoes in a large colander.
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Return the pot to the stove off the heat and add the half and half to warm it.
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Add the potatoes back to the pot with cream cheese, butter, and seasonings.
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Mash with a potato masher until well blended and creamy.
Notes
Start potatoes in cold water so they cook evenly; don’t add to boiling water.
Reduce to a simmer to avoid overcooking.
Use a potato masher rather than a mixer to prevent gluey mashed potatoes.
Keep mashed potatoes warm in a crockpot if preparing ahead of time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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