The Best Mashed Potatoes with Cream Cheese

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There’s nothing quite like a bowl of Mashed Potatoes with Cream Cheese to make a meal extra special. These cream cheese mashed potatoes are the perfect side dish for any occasion, from weeknight dinners to special occasions like Thanksgiving or Christmas dinner. The secret ingredient? A generous amount of cream cheese that creates an incredibly velvety texture and rich flavor that will have everyone asking for seconds.

mashed potatoes with cream cheese in a white bowl topped with butter and chives

Mashed Potatoes with Cream Cheese

If you’ve ever wondered can you put cream cheese in mashed potatoes, the answer is a resounding yes! This mashed potatoes recipe with cream cheese combines the classic comfort food you love with an extra creamy twist that elevates it to new heights. These can be served with all of your favorite comfort foods or holiday mains… Thanksgiving turkey, steak bites, chicken thighs, etc. They’re guaranteed to be the star of your side dishes.

mashed potatoes with cream cheese topped with butter and chives

Why Cream Cheese Makes the Best Mashed Potatoes

Traditional mashed potato recipes rely on real butter and milk for creaminess, but adding softened cream cheese takes things to an entirely different level. 

The cream cheese provides a tangy richness and smooth texture that you simply can’t achieve with basic ingredients alone. Combined with sour cream, these potatoes develop a creamy texture that’s absolutely irresistible.

This recipe uses Yukon gold potatoes (often called Yukon golds), which are among the best potatoes for mashing due to their naturally buttery flavor and perfect starch content. While you can also use russet potatoes or red potatoes, in my opinion, Yukon golds seem to have the best balance starchy and waxy. Meaning you get incredibly creamy mashed potatoes without the gumminess.

Tools Needed

Ingredients

This recipe calls for simple ingredients that you likely already have in your kitchen. Here’s what makes these the best mashed potatoes:

ingredients for cream cheese mashed potatoes in white bowls
  • Yukon gold potatoes
  • Cream cheese, room temperature
  • Sour cream 
  • Butter, warmed to room temperature
  • Milk – You can substitute heavy cream for even richer potatoes (although you may have to adjust the amount you use), warm it in the microwave for a bit before using for the best results!
  • Minced garlic – Provides a subtle onion flavor (you can also use garlic cloves)
  • Salt and black pepper to taste
  • Chopped fresh chives – Adds a pop of freshness (or substitute with green onions or fresh parsley)

Find the complete recipe with the full ingredients list in the recipe card below.

Best Potatoes for Mashed Potatoes

When it comes to types of potatoes, not all are created equal for mashing. Here’s what you need to know:

  • Yukon Gold Potatoes: These are our top choice and the best potatoes for this recipe. They have a medium starch content and naturally buttery flavor that creates perfectly smooth potatoes without being gluey.
  • Russet Potatoes: These have a high starch content and will give you fluffier, lighter potatoes. They absorb the cream cheese mixture beautifully but can become gummy if overmixed.
  • Red Potatoes: These waxy potatoes have less starch and create a chunkier texture. If you prefer potatoes with more texture and a hint of red skin throughout, these are a good option and these are my second choice if I don’t use Yukon Golds.

No matter which types of potatoes you choose from the grocery store, make sure they’re fresh and firm with no green spots.

chives being sprinkled over mashed potatoes with cream cheese

How to Make Cream Cheese Mashed Potatoes

  1. Preheat the oven to 325°F.
  2. Peel the potatoes, cut them into large cubes, and place them in a large pot. Cover the potatoes with water, bring to a boil on the stovetop over medium/high heat, and boil for about 15-20 minutes or until the potatoes are fork-tender.
  3. Drain the water from the pot (or use a large colander) and add the potatoes to a large mixing bowl.
  4. Add the remaining ingredients (cream cheese, sour cream, salted butter, milk, and garlic) to the bowl of cooked potatoes.
cubed potatoes in a large pot
cooked, mashed potatoes in a large bowl
cream cheese, sour cream, butter, milk and garlic added to the potatoes in a large bowl
  1. Mix with an electric mixer until smooth with few lumps.
  2. Season with salt and pepper to taste and mix once more to combine.
  3. Scoop the potatoes into a greased 9×13-inch oven-safe dish and top with the chopped chives.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.
whipped potatoes in a large bowl
mashed potatoes with cream cheese spread in a baking dish
chives added on top of mashed potatoes in a baking dish
  1. Remove the potatoes from the oven and serve warm topped with butter or extra chives if desired.

Make-Ahead Mashed Potatoes with Cream Cheese

  1. Do not preheat the oven.
  2. Follow steps 1-6, do not add the chives.
  3. After transferring the mashed potatoes to the casserole dish, let them cool for 15–20 minutes. Cover tightly with aluminum foil and refrigerate for up to 2 days.
  4. When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes.
  5. Bake, still covered, at 325°F for 50 minutes.
a wooden spoon full of cream cheese mashed potatoes over the baking dish

Slow Cooker Method

Want to free up your oven? Once you’ve mixed your potatoes, transfer them to a slow cooker set on low. They’ll stay warm and creamy for hours—perfect for potlucks or when your oven is full with the turkey and green bean casserole.

Pro Tips

💡 Always use warm butter and milk when making mashed potatoes! Adding cold ingredients can make the potatoes seize up and make them more gluey. Gently heat your butter and milk before mixing them in – this helps the potatoes absorb the liquid evenly, creating an ultra-smooth, creamy texture every time.

💡Use Room Temperature Cream Cheese. Let your cream cheese come to room temperature before mixing. Cold cream cheese won’t blend as smoothly into the hot potatoes, and you’ll end up with lumps. If you forgot to set it out, place it in a microwave-safe bowl for 15-20 seconds to soften.

💡Don’t Overmix. While you want smooth potatoes, overmixing releases much starch and can make your potatoes gummy. Mix just until combined and creamy.

💡Adjust the Consistency. Everyone has their preference for mashed potatoes. If you want them thicker, use less milk. If you prefer them looser and creamier, add extra milk or a little bit of heavy cream.

💡Season Generously. Potatoes need plenty of salt to bring out their flavor. Season your cooking water and then season again after mashing. Taste as you go to avoid bland potatoes.

💡Add a Little Butter on Top. Right before serving, add a little butter on top for an extra indulgent finish. It melts into the potatoes and creates an irresistible sheen.

mashed potatoes with cream cheese in a white bowl topped with butter and chives

Serving Suggestions

Loaded Cream Cheese Mashed Potatoes. Stir in cheddar cheese, crispy bacon bits, and extra green onions for a loaded baked potato-inspired version.

Garlic Herb Cream Cheese Mashed Potatoes. Double the garlic and add fresh parsley, thyme, and rosemary for an herb-forward version that’s perfect alongside roasted meats.

Extra Creamy Version. Swap the milk for heavy cream or whole milk (if you use 2%) and increase the cream cheese to 12 ounces for much cream cheese richness.

What to Serve with Cream Cheese Mashed Potatoes

These holiday mashed potatoes are the perfect pairing for virtually any main course. They’re a favorite side dish at our table and complement:

Serve them alongside other classic side dishes like green beans, cream cheese corn, or a fresh salad for a complete meal.

a spoon full of cream cheese mashed potatoes over the baking dish

Storage Instructions

  • Refrigerator. Store leftover cream cheese mashed potatoes in an airtight container in the refrigerator for up to 4 days. The cream cheese helps them stay moist and creamy even the next day. 
  • Freezer. You can also freeze these potatoes for up to 2 months. Thaw in the refrigerator overnight before reheating.
  • Reheating. To reheat, warm them gently in the microwave or on the stove top over low heat, adding a splash of milk or butter to restore the creamy consistency.

More Delicious Side Dishes

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mashed potatoes with cream cheese topped with chives and butter

The Best Mashed Potatoes with Cream Cheese


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  • Author: Rose Atwater
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Description

There’s nothing quite like a bowl of Mashed Potatoes with Cream Cheese to make a meal extra special. These cream cheese mashed potatoes are the perfect side dish for any occasion, from weeknight dinners to special occasions like Thanksgiving or Christmas dinner. The secret ingredient? A generous amount of cream cheese that creates an incredibly velvety texture and rich flavor that will have everyone asking for seconds.


Ingredients

Units Scale
  • 5 pounds Yukon Gold potatoes
  • 8 ounces sour cream
  • 8ounces cream cheese, at room temperature
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 tablespoon minced garlic
  • Salt and ground black pepper to taste
  • Fresh chives, for garnish

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Peel the potatoes, cut them into large cubes, and place them in a large pot. Cover the potatoes with water, bring to a boil on the stovetop over medium/high heat, and boil for about 20 minutes or until the potatoes are fork-tender.
  3. Drain the water from the pot and add the potatoes to a large mixing bowl.
  4. Add the cream cheese, butter, milk, and garlic to the bowl, and mix with an electric mixer until smooth with few lumps.
  5. Season with salt and pepper to taste and mix once more to combine.
  6. Scoop the potatoes into a greased 9×13-inch baking dish and top with the chopped chives.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.
  8. Remove the potatoes from the oven and serve warm topped with butter or extra chives if desired.

Make Ahead Potatoes

  1. Do not preheat the oven.
  2. Follow steps 1-6, do not add the chives.
  3. After transferring the mashed potatoes to the casserole dish, let them cool for 15–20 minutes. Cover tightly with aluminum foil and refrigerate for up to 2 days.
  4. When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes.
  5. Preheat the oven to 325°F.
  6. Bake, still covered with foil, at 325°F for 50 minutes.
  7. Top with chives and a little extra butter!

Notes

💡 Always use warm butter and milk when making mashed potatoes! Adding cold ingredients can make the potatoes seize up and make them more gluey. Gently heat your butter and milk before mixing them in – this helps the potatoes absorb the liquid evenly, creating an ultra-smooth, creamy texture every time.

💡Use Room Temperature Cream Cheese. Let your cream cheese come to room temperature before mixing. Cold cream cheese won’t blend as smoothly into the hot potatoes, and you’ll end up with lumps. If you forgot to set it out, place it in a microwave-safe bowl for 15-20 seconds to soften.

💡Don’t Overmix. While you want smooth potatoes, overmixing releases much starch and can make your potatoes gummy. Mix just until combined and creamy.

💡Adjust the Consistency. Everyone has their preference for mashed potatoes. If you want them thicker, use less milk. If you prefer them looser and creamier, add extra milk or a little bit of heavy cream.

💡Season Generously. Potatoes need plenty of salt to bring out their flavor. Season your cooking water and then season again after mashing. Taste as you go to avoid bland potatoes.

💡Add a Little Butter on Top. Right before serving, add a little butter on top for an extra indulgent finish. It melts into the potatoes and creates an irresistible sheen.

  • Prep Time: 30
  • Cook Time: 50
  • Category: Side Dish
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