I think everyone has a favorite mashed potato recipe they return to time and again. Cream cheese mashed potatoes made with yellow potatoes are my family’s top choice—creamy, smooth, buttery, and irresistibly tasty. This simple recipe may well become yours too.
Hello! While I enjoy trying new mashed potato variations, there’s something comforting about a go-to recipe that always turns out just right. These cream cheese mashed potatoes are that dependable dish for my family.
I experimented with this recipe while attempting to make loaded mashed potato waffles—but discovered that the extra cream and butter I prefer for eating don’t work well in a waffle maker. That’s okay: we rarely have leftovers, and these mashed potatoes keep their honored spot at our table.
I prefer yellow potatoes for this recipe. They strike the right balance between waxy and floury, giving a creamy texture without becoming heavy. Their natural buttery flavor adds depth without extra butter.
The second key ingredient is cream cheese. I add a generous amount so the potatoes finish smooth, silky, and slightly tangy—delicious and comforting.
Finally, a splash of heavy cream rounds out the texture and flavor. I use only a little to avoid overly loose potatoes; heavy cream gives richness without thinning the mash.
For mashing, I often use a sturdy hand masher with a wide base and short handle for good leverage. A ricer works well when you want an ultra-smooth finish, but a quality masher gives excellent results and is faster for everyday cooking.
If you make this recipe, please share your experience and rating in the comments—I’m happy to answer questions.
– Happy Eating, Annemarie
Cream Cheese Mashed Potatoes
10 mins
20 mins
30 mins
Side Dish
American
cream cheese potatoes, mashed potatoes
4 servings
275kcal
justalittlebitofbacon
Ingredients
- 2 lbs yellow potatoes, peeled and chopped into 1 inch dice
- 1 tbsp kosher salt
- 4 oz cream cheese
- 2 oz heavy cream
Instructions
- Fill a large pot with water.
- Add the diced potatoes and the kosher salt.
- Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes and return them to the pot over medium heat for 2–3 minutes, stirring to evaporate excess moisture.
- Remove the pot from the heat and place it on a hot pad on the counter.
- Add the cream cheese and heavy cream, then mash until smooth. If the potatoes seem dry, add about 1 tablespoon more cream.
- Taste and adjust salt if needed. Serve warm.
Notes
- Cream Cheese Substitution: You can substitute neufchâtel cheese for cream cheese—texture and flavor are very similar.
- Waffles: These mashed potatoes are not recommended for making mashed potato waffles; the texture with cream cheese does not work well in a waffle maker.
- Equipment: A sturdy masher or a ricer will both produce great results; choose based on the texture you prefer.
