Easy Cream Cheese Mashed Potatoes

Here is my favorite cream cheese mashed potatoes recipe, with rustic Yukon gold potatoes, cream cheese, butter, and a hint of garlic that makes them extra creamy and rich.

These mashed potatoes are always the first side dish to disappear at our dinner table. I make a big batch because my kids will eat them cold straight from the fridge the next day. Can’t say I blame them!

What Kind of Potatoes Should I Use?

Russet potatoes are really your best bet for this recipe because they’re starchy and fluffy, which means they’ll soak up all that cream cheese and butter beautifully. You could also use Yukon Gold potatoes if that’s what you have on hand – they’ll give you a slightly creamier, more buttery flavor and a golden color. I’d steer clear of waxy potatoes like red potatoes or fingerlings for mashed potatoes, as they tend to get gummy and don’t absorb the dairy as well. Make sure your potatoes are all roughly the same size when you cut them so they cook evenly, and don’t skip the peeling step since the skins can make your mash less smooth.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have in your kitchen:

• Russet potatoes: Yukon gold potatoes work great here and give you a naturally buttery flavor. You can also use red potatoes, though they’ll give you a slightly different texture – a bit more firm and less fluffy.
• Cream cheese: If you don’t have cream cheese, try sour cream or Greek yogurt for that tangy richness. Use the same amount, but add it gradually and taste as you go since these can be a bit more tart.
• Whole milk: Half-and-half or heavy cream will make your potatoes extra rich, while 2% milk works if that’s what you have. You can even use chicken or vegetable broth for a dairy-lighter option.
• Butter: You can reduce the butter to 1/4 cup if you want to lighten things up, or swap it with olive oil for a different flavor profile. Just know that butter really does add that classic mashed potato taste.
• Kosher salt: Regular table salt works fine – just use about half the amount since it’s more concentrated than kosher salt.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with mashed potatoes is adding cold cream cheese and butter straight from the fridge, which creates lumps that are nearly impossible to smooth out – always let them sit at room temperature for at least 30 minutes before mixing in.

Overworking your potatoes by mashing them too much or too vigorously will activate the starches and turn them gluey and paste-like, so stop mashing as soon as the lumps are gone.

Starting your potatoes in cold salted water rather than boiling water helps them cook more evenly, and cutting them into similar-sized chunks ensures they’re all done at the same time.

Finally, don’t drain your potatoes and immediately add the dairy – let them sit in the pot for a minute or two after draining so the excess moisture evaporates, which prevents watery mashed potatoes.

What to Serve With Cream Cheese Mashed Potatoes?

These rich and creamy mashed potatoes are the perfect side dish for just about any protein you’re serving for dinner. They pair beautifully with roasted chicken, grilled steak, or pork chops – basically anything with a good gravy or pan sauce that can pool into those fluffy potatoes. I love serving them alongside roasted vegetables like green beans, Brussels sprouts, or glazed carrots for a complete meal. They’re also a must-have at holiday dinners, sitting right next to the turkey or ham on your plate.

Storage Instructions

Store: These cream cheese mashed potatoes keep really well in the fridge for up to 4 days in an airtight container. They’re actually one of my favorite make-ahead sides for holiday dinners since they taste just as creamy the next day.

Freeze: You can freeze these mashed potatoes for up to 2 months in a freezer-safe container. Just know that the texture might be slightly different after thawing, but they’ll still be delicious and save you tons of time on busy nights.

Reheat: Warm them up in the microwave with a splash of milk, stirring every minute or so until heated through. You can also reheat them in a covered dish in a 350°F oven for about 20-30 minutes, adding a bit of butter or milk if they seem dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 35-40 g
• Fat: 85-95 g
• Carbohydrates: 355-375 g

Ingredients

• 3/4 cup whole milk (warmed before adding)
• 1/2 cup unsalted butter (I use Kerrygold for richer flavor)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 3.5 lb russet potatoes (cut into 2-inch chunks for even cooking)
• 1/2 tsp kosher salt
• 8 oz cream cheese (softened to room temperature)

Step 1: Prepare Ingredients and Start Cooking Potatoes

• 3.5 lb russet potatoes, cut into 2-inch chunks
• 8 oz cream cheese
• 3/4 cup whole milk

Cut the russet potatoes into 2-inch chunks and place them in a large pot of cold salted water.

Bring to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes until the potatoes are fork-tender.

While the potatoes cook, remove the cream cheese from the refrigerator to soften to room temperature, and gently warm the milk in a small saucepan or microwave—this ensures everything incorporates smoothly without cooling down the finished dish.

Step 2: Drain Potatoes and Begin Mashing

• drained potatoes from Step 1
• 8 oz cream cheese
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Once the potatoes are completely tender, drain them thoroughly in a colander—I like to let them sit for a moment to release excess steam, which prevents watery potatoes.

Return the drained potatoes to the pot and place it over low heat.

Add the softened cream cheese, butter, 1/2 cup of the warmed milk, kosher salt, and freshly ground black pepper.

Step 3: Mash to Desired Consistency

• potato mixture from Step 2
• remaining 1/4 cup milk

Using a potato masher, break down the potatoes with the cream cheese and butter, working over low heat to gently warm everything together.

Mash until you reach your desired consistency—I prefer a smooth, creamy texture with no lumps, but you can leave it slightly chunky if you prefer.

If the mixture seems too thick, gradually add the remaining milk, a splash at a time, until you reach the perfect consistency.

Easy Cream Cheese Mashed Potatoes

Delicious Easy Cream Cheese Mashed Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 2400 kcal

Ingredients

  

• 3/4 cup whole milk (warmed before adding)
• 1/2 cup unsalted butter (I use Kerrygold for richer flavor)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 3.5 lb russet potatoes (cut into 2-inch chunks for even cooking)
• 1/2 tsp kosher salt
• 8 oz cream cheese (softened to room temperature)

Instructions

 

• Cut the russet potatoes into 2-inch chunks and place them in a large pot of cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes until the potatoes are fork-tender. While the potatoes cook, remove the cream cheese from the refrigerator to soften to room temperature, and gently warm the milk in a small saucepan or microwave—this ensures everything incorporates smoothly without cooling down the finished dish.
• Once the potatoes are completely tender, drain them thoroughly in a colander—I like to let them sit for a moment to release excess steam, which prevents watery potatoes. Return the drained potatoes to the pot and place it over low heat. Add the softened cream cheese, butter, 1/2 cup of the warmed milk, kosher salt, and freshly ground black pepper.
• Using a potato masher, break down the potatoes with the cream cheese and butter, working over low heat to gently warm everything together. Mash until you reach your desired consistency—I prefer a smooth, creamy texture with no lumps, but you can leave it slightly chunky if you prefer. If the mixture seems too thick, gradually add the remaining milk, a splash at a time, until you reach the perfect consistency.