Mashed Potatoes with Cream Cheese

4.67 from 3 votes

Mashed Potatoes with Cream Cheese

My cream cheese mashed potatoes are buttery, silky smooth, and creamy, and taste a lot like fancy steakhouse mashed potatoes.

Prep Time15

Cook Time30

Total Time45

Course: Side

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

4-5 pounds yukon gold potatoes peeled and quartered
8 ounces room temp cream cheese cubed
1/2-3/4 cup warm heavy cream start with 1/2 and add more as needed
1/2 cup salted butter cubed and melted
1/2 teaspoon garlic powder
salt to taste
Finely chopped parsley or chives as garnish

Instructions

Peel and cut potatoes in half or quarters. This is size-dependent.
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.
Remove potatoes from the heat and strain all water. Return potatoes to the same pot (keep off heat). Mash the potatoes (or use a potato ricer) until smooth.
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. Pour in half the cream/butter and mash together. Repeat with the remaining cream/butter.
Add cream cheese and stir with a rubber spatula until potatoes are smooth and silky. Season with additional salt if needed. Serve immediately topped with chopped parsley or chives.

Notes

To reheat mashed 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 until warm. You can also reheat in the oven, covered, at 200 degrees Fahrenheit. Always stir in extra cream or melted butter to rehydrate.

Mashed potatoes can be made ahead of time and kept warm in a crockpot on the "warm setting." Add a little more cream and give a good stir just before serving. It's great for transporting mashed potatoes as well.

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 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.

Use a potato ricer for foolproof potatoes: while a traditional potato masher works, the best way to eliminate lumps is to use a potato ricer to mash the potatoes.

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.

Nutrition