The Best Mashed Potatoes with Cream Cheese
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.
- Total Time1 hour 20 minutes
- Yield12 servings 1x
Ingredients
- 5 pounds Yukon Gold potatoes
- 8 ounces sour cream
- 8-ounces 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
- Preheat the oven to 325 degrees Fahrenheit.
- 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.
- Drain the water from the pot and add the potatoes to a large mixing bowl.
- Add the remaining ingredients (cream cheese, sour cream, salted butter, milk, and garlic) to the bowl, and mix with an electric mixer until smooth with few lumps.
- Season with salt and pepper to taste and mix once more to combine.
- Scoop the potatoes into a greased 9×13-inch baking dish and top with the chopped chives.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.
- Remove the potatoes from the oven and serve warm topped with butter or extra chives if desired.
Make Ahead Potatoes
- Do not preheat the oven.
- Follow steps 1-6, do not add the chives.
- 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.
- When ready to bake, remove from the refrigerator and let sit at room temperature for 30 minutes.
- Preheat the oven to 325°F.
- Bake, still covered with foil, at 325°F for 50 minutes.
- 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
