Cream Cheese Mashed Potatoes ~ The Creamiest!

Creamy Mashed Potatoes with Cream Cheese and Butter

I have this very clear memory of a conversation I overheard at a restaurant with my family when I was a little girl. Someone, I think one of my aunts, said, "I wonder how they get these mashed potatoes so creamy?" My mom replied, "They probably add cream cheese."

And just like that, the idea of adding cream cheese to mashed potatoes was implanted in my brain. Naturally, the first time I ever made mashed potatoes, I added cream cheese.

I honestly didn't even think it was an option. I just thought that's how mashed potatoes were supposed to be made.

All these years later, and I'm convinced that adding cream cheese IS how mashed potatoes are supposed to be made. Let's be real.

If you want super creamy mashed potatoes, you gotta add some cream cheese. (Adding roasted garlic and mascarpone cheese is also ridiculously delicious.) 

Ingredients Needed to Make this Recipe

1. Potatoes, of course. I prefer using Yukon Gold yellow potatoes.
2. Cream cheese. Full fat is best.
3. Salted butter. If you want 100% control over the amount of salt in your potatoes, use unsalted.
4. Whole milk, half-and-half, or buttermilk. Half-and-half adds even more richness. Buttermilk adds a slight tang that is surprisingly delicious.
5. Salt and ground black pepper

How To Make the Creamiest Mashed Potatoes:

1. Use Yukon Gold potatoes. Russet potatoes are fine, too. But, if you want the creamiest potatoes, use buttery Yukon Golds.
2. Use hot milk, buttermilk, or or half and half. Potatoes have a difficult time absorbing cold dairy. So, heat it up a bit before you add it to the potatoes.
3. Melt the butter and the cream cheese. Just like the milk, potatoes have a difficult time absorbing cold butter or cream cheese. The easiest way to do this is to add room temperature butter and cream cheese to a bowl and then dump the hot, freshly boiled potatoes on top. Wait a couple of minutes to let the heat from the potatoes melt the butter and cream cheese, then proceed.
4. I like to use my KitchenAid stand mixer to mash potatoes. Just be careful to not overwork the potatoes. When you mash potatoes, they release starch. If too much starch is released, mashed potatoes get a bit gummy. Gummy potatoes are not awesome. Turn the mixer to the lowest setting and gently stir the potatoes while adding the milk, mixing just until mashed.
5. Add the potatoes to cold water, then bring the water to a boil. When you add raw potatoes to boiling water, they have a tendency to cook unevenly. When the water and potatoes heat up together, the potatoes cook more evenly.

Delicious ideas for Cream Cheese Mashed Potato Add-Ins and Substitutions:

• Bacon. Because, bacon. Dice up some bacon, cook it in a frying pan until crisp, drain, and stir into the potatoes.
• Cheese it up. Along with the cream cheese and butter, add a handful or two of sharp cheddar. Or, scoop the mashed potatoes into a baking dish, top with shredded cheese, and place in a 425 degree oven to melt. If you really want to cheese it up, do both - add some shredded cheese to the mash and top the potatoes with melted cheese.
• Chives! I don't know what it is about potatoes and chives, but they are an awesome combination.
• Roasted Garlic. Garlic mashed potatoes are amazing, but be sure to add in roasted garlic. Raw garlic is waaaaay to sharp and strong.
• Add a diced chipotle pepper (or two, or three!) and a teaspoon of adobo sauce for spicy chipotle mashed potatoes.
• Fresh parsley. Chop up some fresh parsley and stir it in to the mashed potatoes for a fresh, herby taste.
• Toss in a teaspoon or two of smoked Spanish paprika or chili powder for smoky Spanish flavor.
• Swap out the cream cheese for mascarpone for an Italian version. Want to make them even more Italian? Add a few tablespoons of pesto.
• Bring the heat with a couple tablespoons of horseradish.
• Instead of using regular butter, brown the butter first before mashing with potatoes for a subtle nutty flavor.
• Swap the cream cheese for herbed Boursin cheese for herby flavor and slightly less calories.