Mashed Red Potatoes with Cream Cheese Recipe

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

Mashed Red Potatoes with Cream Cheese Recipe

I’d like to kick off 2019 with the most random recipe possible. Mashed red potatoes with cream cheese. Well…I guess they’re not entirely random. Mashed potatoes are the ultimate celebration side. Perfect for holidays, dinner parties, or any fancy date-night dinner.

Mashed potatoes with cream cheese have long been a family tradition. My mom always made these for our huge Christmas Eve parties growing up. I love the cheesy rich texture and buttery flavor.

Pulling a little inspiration from my roasted red potatoes, the smashed counterpart won’t let your next steak night fall flat. On top of the garlic, butter, and cream cheese, I added fresh minced rosemary and chopped 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 and flavor to your mashed potatoes.

How to Make Mashed Red Potatoes with Cream Cheese

My mashed potatoes are so easy to make because there is no potato peeling required. No, it’s not because I’m lazy…I just love the added color and texture by leaving the red peel on. Boil chopped potatoes in salted water until tender and can easily be pierced with a knife.

Mash boiled potatoes with warm milk, butter, cubed cream cheese, garlic, salt, pepper, rosemary and bacon until smooth and creamy. Serve hot.

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 Recipe
Mashed Red Potatoes with Cream Cheese Recipe
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Mashed Red Potatoes with Cream Cheese Recipe

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

Scale

Ingredients

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

Instructions

  1. Add quartered potatoes to a large pot and fill with cold water until covered by an inch. Bring to a boil and then reduce heat to low. Simmer for 20-25 minutes or until you can easily pierce with a fork.
  2. Remove potatoes from the heat and strain as much water as possible. Add warm milk first and mash in. Add all remaining ingredients to the pot and mash until fully mixed and creamy. Serve immediately.

Notes

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