Through family members who sample it and fall in love, this recipe for mashed potatoes with cream cheese has made its way from coast to coast. It’s easy to make, delicious, and perfect for supper or a special occasion like Thanksgiving.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 5 medium russet potatoes, scrubbed and quartered
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons milk
- 1 tablespoon salted butter
- salt to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a bowl.
- While potatoes are still hot and steaming, add cream cheese, milk, butter, and salt. Blend with an electric hand mixer until creamy and smooth.
- Make sure you add enough salt — it will enhance the flavor of the cream cheese.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 137 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making potatoes with cream cheese for several years now and this recipe did not disappoint. I used my InstantPot to cook the potatoes and mashed by hand. Delicious!
I cut back on the cream cheese by a couple ounces. They were very rich and so good. You may want to add less cream cheese and add more if needed. I’ll try this again! Nice change from using sour cream.
I used five russet potatoes that weighed 1.5 pounds. The recipe uses 8 ounces of cream cheese. That seemed like too much for the amount of potatoes I had so I added in a couple ounces at a time and ended up using less than 4 ounces. That was plenty for me. I added in the remaining ingredients and opted to add in another 2 tablespoons of milk because the potatoes were a bit stiff. The potatoes whipped up nicely, had a lovely creamy texture, and they had a really nice taste to them. You have to gauge how much cream cheese, milk and butter to add to the potatoes because a medium size russet potato isn’t an exact measurement, and more or less of those ingredients may be needed. I suggest adding in the cream cheese a few ounces at a time rather than adding it all at once. I think if I had used the whole 8 ounce block, it would have been overwhelming. I added chives to my individual serving of the potatoes.
Made as written and these turned out creamy and delicious. I really liked the addition of the cream cheese however I felt there was a little too much of it so I would cut back next time.
My family loves mashed potatoes and lately, I’ve been trying some new recipes. I decided to try this recipe with cream cheese to see if they would taste extra creamy and decadent. They were tasty, just not as over the top as I had hoped. I skipped the part where you blend them, since I like a little chunk, so maybe that would have helped.
Delicious and creamy. I normally add mayo to my potatoes but now just to change it up, I will make this recipe. Thanks for the recipe.
These mashed potatoes were so good! I have never added cream cheese before, only sour cream and the cream cheese adds so much creaminess and a bit of tang. They were so good. I had some leftover from Thanksgiving and have been eating them with a dollop of butter and a sprinkle of black pepper. So good!
This was a delicious recipe. It is very similar to our normal one, but tangier with the addition of cream cheese. Everyone really enjoyed it.
11.26.20 I typically add a bit of cream cheese when I make mashed potatoes, but this recipe calls for a lot, so you definitely get a pleasant tang from it. Whipped up very creamy, and this was a nice side dish to my Thanksgiving turkey breast for 2020.