Mashed Red Potatoes with Cream Cheese Recipe

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

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. I’d highly recommend as an optional ingredient to add a bit of crunch and flavor to your already flavor-packed mashed potatoes.

Tips For Perfect Mashed Potatoes

  1. 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
  2. Cooking the potatoes in salted water enhances the flavor of your potatoes. The potatoes will absorb the salted water and take on better flavor.
  3. Cook until potatoes are fork-tender. They’re ready when a fork passes through the potato without any resistance.
  4. Always add room temp butter first and THEN warm milk/cream. Cold ingredients will prevent the starches from absorbing the fats. It’s also critical to add the butter first and then mix in the cream/milk. I’m not getting into the science, but just trust me.

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 peels 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
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Mashed Red Potatoes with Cream Cheese Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Side
  • Cuisine: American

Description

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


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 generously salted cold water until potatoes are covered by an inch. Cover and bring to a boil and then reduce heat to low. Simmer for 20-25 minutes or until you can easily pierce with a fork with no resistance.
  2. Remove potatoes from the heat and strain as much water as possible. Add room temp butter first, mix, and then mash in warm milk. 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.

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.

Always add room temp butter first and THEN warm milk/cream. Cold ingredients will prevent the starches from absorbing the fats. It’s also critical to add the butter first and then mix in the cream/milk. I’m not getting into the science, but just trust me.


Nutrition

  • Serving Size: 1/2 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 red potatoes, mashed potatoes with cream cheese