Mashed Red Potatoes with Cream Cheese and Rosemary

My favorite loaded mashed potatoes. Smashed red potatoes with cream cheese, butter, garlic, and fresh rosemary.

Mashed Red Potatoes with Cream Cheese and Rosemary

Happy New Year! I’d like to kick off 2019 with the most random recipe possible. Mashed potatoes. Well…I guess they’re not entirely random. Mashed potatoes are the ultimate celebration side. Perfect for holidays, dinner parties, or any fancy weeknight dinner.

Red potatoes with cream cheese have long been a family tradition. My mom always made these for our huge Christmas Eve party growing up. I love the cheesy rich texture and buttery flavor. These mashed red potatoes are so easy because there is no peeling required. No, it’s not because I’m lazy… (although I do love simplicity as much as the next guy) I just love the added color and flavor by leaving the peel on. Pulling a little inspiration from my roasted red potatoes, the smashed counterpart won’t let your next steak night fall flat.

I added my own flare when making these this past Christmas Day by adding fresh minced rosemary and BACON. Yes, the magical bacon fruit. It’s a delicious addition, however not for everyone. I’d recommend as an optional ingredient to add a bit of crunch to your mashed potatoes. They’re buttery, garlicky and cheesy all at once, completely packed with flavor because no one likes bland mashed potatoes.

Mashed Red Potatoes with Cream Cheese and Rosemary


Mashed Red Potatoes with Cream Cheese and Rosemary


Mashed Red Potatoes with Cream Cheese and Rosemary

  • Author: Shawn
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 1x



  • 3 pounds red potatoes, cut into quarters (no need to peel skin)
  • 68 ounces cream cheese, cubed
  • 1 cup milk
  • 12 tablespoons fresh rosemary, removed from sprig and minced
  • 1/4 cup butter
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 56 slices bacon, crisply cooked and chopped (optional)


  1. Bring a large pot of salted water to a boil. Add quartered potatoes and boil covered until tender. About 15-20 minutes or until you can pierce potatoes with a knife with minimal resistance.
  2. Remove potatoes from the heat and strain as much water as possible. Add all remaining ingredients to the pot and mash until fully mixed and creamy. Serve immediately.


These can be made ahead and refrigerated if needed. Heat up with extra milk to soften and regain creamy texture.