Mashed Potatoes with Cream Cheese

If there’s one side dish that can outshine the main course, it’s mashed potatoes—especially when they’re rich, buttery, and unbelievably smooth. These Mashed Potatoes with Cream Cheese deliver the perfect balance of creaminess and flavor, making them a must-have for any meal.

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Great mashed potatoes come down to the right technique and ingredients. The key is choosing starchy potatoes like Yukon Gold or russets. Starting them in cold water ensures even cooking, preventing the outside from overcooking before the inside is tender.

Cooking the potatoes with garlic in the water adds an extra layer of flavor, and using a potato ricer gives them that ultra-smooth consistency without turning them gluey. Skip the hand mixer—this method guarantees perfect mashed potatoes every time.

Ingredients

• Yukon Gold potatoes – Peeled and cut into even chunks. (not too small, think the size of half a tennis ball). You can also use russet potatoes. I’ve tried this recipe with both and either is terrific!
• Garlic – Peeled and smashed. Use real garlic! There’s not enough flavor in jarlic to enhance the potatoes.
• Salted butter – I cook with salted butter. You can use unsalted but then you’ll need to season the potatoes a bit more when they’re cooked.
• Milk – Whole milk, or whatever you have on hand.
• Heavy whipping cream – You can use half and half cream but they won’t taste quite as rich and delicious.
• Cream cheese – This is the first secret ingredient. A bit of cream cheese adds so much creaminess without adding much flavor.
• Sour cream – Sour cream is the second secret ingredient. A little goes a long way, and it adds creaminess plus a touch of acidity that really makes the flavors pop.

How to Make Mashed Potatoes with Cream Cheese

Scroll down for the full recipe card with exact measurements and printable instructions.

Peel the potatoes and cut them into evenly sized chunks. Same-size pieces cook at the same rate, so you don’t end up with some mushy and some still firm in the center.

Put the potatoes and smashed garlic cloves in a large pot of cold, salted water. Start them in cold water, not boiling, so they cook evenly from the outside in. Bring it to a gentle simmer and cook until fork-tender, about 15 to 20 minutes.

Drain the potatoes well, then return them to the pot over low heat for a minute or two. This dries out any leftover water clinging to them, and dry potatoes take up the butter and cream without turning gluey.

Run them through a potato ricer for the smoothest texture. A ricer is worth it here, it keeps the potatoes light instead of working them into paste the way a hand masher can.

Heat the butter, milk, heavy cream, and cream cheese together until melted and smooth. Warm it through before it goes in. Cold dairy seizes the potatoes and drops the temperature of the whole bowl.

Pour the warm dairy mixture into the riced potatoes and stir until incorporated. Then add the sour cream and mix until fully blended and smooth.

Taste and adjust with salt and pepper. Potatoes take more salt than most people expect, so season, taste, and season again if they’re flat. Serve right away, with extra butter on top if you want it.

Chef Jenn’s Tips

• Yukon Gold or russet potatoes are ideal because they produce a fluffy, creamy texture.
• Letting the drained potatoes sit in the warm pot for a minute helps remove excess moisture for a better consistency.
• A potato ricer or food mill ensures the smoothest mash. Avoid using a food processor or hand mixer, as they can make the potatoes gummy.
• Mix just until combined—overworking the potatoes can result in a gluey texture.

Make It A Meal

These creamy mashed potatoes go well with just about anything—roasted chicken, steak, or a holiday turkey. Add a drizzle of gravy, and you’ve got the ultimate comfort food.

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of milk and warm on the stovetop or in the microwave, stirring occasionally. For longer storage, freeze in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating.