Mashed potatoes are the ultimate celebration side. Perfect for holidays, dinner parties, or any date-night steak dinners. These mashed potatoes with cream cheese have long been a family tradition. The cream cheese adds both flavor and a velvety texture to the mashed potatoes.
After much trial and error, these are my favorite go-to mashed potatoes for any occasion—meaning you won’t find another mashed potato recipe on this blog! My mashed potatoes are made with Yukon gold potatoes for a buttery, silky smooth, and creamy texture that tastes a lot like fancy steakhouse mashed potatoes.
If you enjoyed this recipe, also try my parmesan roasted fingerling potatoes and my garlic butter roasted red potatoes. If you’re looking for ultra-crispy potatoes, try my pesto smashed potatoes!
All of these potato recipes make the perfect pairing with my pan-seared filet mignon or my porterhouse recipe for two.
Tips For Perfect Creamy Mashed Potatoes
Perfect mashed potatoes take a little bit of practice to really get right. There is a bit of science behind the process and how the potatoes cook. It’s very important to not cut corners and follow the steps to a T for the best results. Yukon gold potatoes are considered one of the best potatoes for mashing thanks to their rich and creamy texture.
TIPS & TRICKS
- Always start the potatoes in cold water. If you add the potatoes directly to hot or boiling water, the outside of the potato will overcook before the inside is fully cooked. This can make your potatoes lumpy or gritty.
- Cooking the potatoes in salted water enhances the flavor of your mashed potatoes. Failure to do so is the number one reason for bland potatoes. The potatoes will absorb the salted water and take on all of the seasoning. Use a generous amount of salt so you can actually taste it in the water. It’s much more difficult to season potatoes after they’ve already been cooked.
- Don’t boil potatoes whole. Peel and cut potatoes into smaller chunks so they cook more quickly and evenly. They’re also easier to mash with your basic potato masher.
- Cook until potatoes are fork-tender. They’re ready when a fork passes through the potato without any resistance at all. Yukon gold potatoes take about 25-30 minutes. It’s important to not undercook.
- Always add warm or room-temperature butter and warm milk/cream. Cold ingredients will prevent the starches from absorbing the fats. I add the cream cheese last once the milk and cream have been fully mixed and the potatoes are smooth with no lumps.
Making Ahead and Reheating
These potatoes can be made ahead of time and kept warm in a crockpot on the “warm setting” for 4 hours. This is perfect for larger gatherings. Add a little more cream and give a good stir just before serving. This is my favorite method for make-ahead “fresh potatoes.”
To reheat potatoes in the microwave, heat them in a microwave-safe dish with a splash of cream or milk to soften and regain some of the creamy texture. Heat in increments, stirring in between with small splashes of milk or cream until the desired texture and temperature are reached.
You’ll Also Love
- Roasted red potatoes
- Smashed potatoes
- Red wine braised short ribs over mashed potatoes
- Roasted fingerling potatoes
Mashed Potatoes with Cream Cheese Recipe
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Side
- Cuisine: American
Description
My cream cheese mashed potatoes are buttery, silky smooth, and creamy, and taste a lot like fancy steakhouse mashed potatoes.
Ingredients
- 2.5–3 pounds yukon gold potatoes, peeled and quartered (7–8 potatoes)
- 8 ounces room temp cream cheese, cubed
- 3/4 cup warm cream
- 6 tablespoons butter, cubed and melted
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- Finely chopped parsley or chives as garnish
Instructions
- Add potatoes to a large pot and fill with cold water, covering potatoes by 2 inches. Generously season water with a big pinch of salt. You should be able to taste the salt in the water.
- Cover and bring to a boil and then reduce heat to low. Simmer for 25 minutes or until you can easily pierce potatoes with a fork with no resistance. Do not undercook.
- Add cream and butter to a microwaveable safe measuring glass or bowl. Heat for 45 seconds-1 minute or until the cream is warm and the butter is partially melted.
- Remove potatoes from the heat and strain all water. Return potatoes to the same pot (keep off heat). Pour in half the cream/butter and mash together (with a potato masher) until smooth and creamy. Repeat with remaining cream/butter.
- Add cream cheese and mash/stir until potatoes are smooth and silky. Season with additional salt and pepper to taste if needed.
- Serve immediately topped with chopped parsley or chives.
Notes
These can be made ahead and refrigerated if needed. Heat up with extra milk or cream to soften and regain a creamy texture.
Always start the potatoes in cold water. If you add to boiling water the outside of the potato will overcook before the inside is cooked. This can make your potatoes lumpy
Cooking the potatoes in salted water enhances the flavor of your potatoes. The potatoes will absorb the salted water and take on better flavor.
Cook until potatoes are fork-tender. They’re ready when a fork passes through the potato without any resistance or splitting.
Nutrition
- Serving Size: 3/4 cup
- Calories: 174
- Sugar: 2.1g
- Sodium: 97mg
- Fat: 9.4g
- Saturated Fat: 5.4g
- Carbohydrates: 19.7g
- Fiber: 2.1g
- Protein: 4g
- Cholesterol: 27mg
Keywords: mashed potatoes with cream cheese, yukon gold mashed potatoes
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