I would be grateful if you shared this recipe :-)

Get ready for the creamiest mashed potatoes with cream cheese recipe. It is the perfect side-dish to so many meals. Cream cheese mashed potatoes goes with any meat or seafood.

One bite of this popular dish will have you making it over and over again.

(*This post was sponsored by the Idaho® Potato Commission. All delicious mouthwatering opinions are my own.)

I have finally found the best way to serve potatoes!! My kids love potatoes every way, but lately, they have wanted me to make mashed potatoes. Not just any mashed potatoes, but cheesy creamy mashed potatoes.

The kind of mashed potatoes that just melt in your mouth. The kind that is better using real Idaho Potatoes…you really can taste a difference!

As I mentioned before, this easy cream cheese mashed potato recipe goes with most foods. Try some of these delicious gluten free main dish recipes with the potatoes:

• Gluten Free Fried Chicken (ultimately the best gluten free fried chicken recipe out there!)
• Grilled Steak with a Fresh Basil Garlic Sauce
• Bacon Wrapped Cornish Game Hens
• Grilled Pork Chops with a Berry Sauce

Idaho Russet Potatoes

Idaho russet potatoes are creamy and my favorite type of potato for mashed potato recipes. This type of potato whips so easily, and it makes a smoother mashed potato than red potatoes.

Shopping List For This Mashed Potatoes with Cream Cheese Recipe:

You will love how few ingredients you need to make this tasty potato side dish!

• Idaho Russet Potatoes
• Cream Cheese
• Parmesan Cheese
• Garlic
• Butter
• Cream
• Fresh thyme, salt, and pepper

How to make mashed potatoes with Cream Cheese:

The first step to making this recipe is to peel your potatoes. You can use a hand peeler or this fancy potato contraption. Both are easy to use, but it may come down to storage :-).

Once your potatoes are peeled, chop them into two-inch pieces and add to a pot. Fill the pot halfway with water, cover, and bring to a boil.

Boil the potatoes until they are soft when you insert a fork. Drain them into a colander.

Add the potatoes to a large bowl.

Next, add oil and garlic to a pan and sauté for 3 minutes. Add the cream cheese, milk, and spices. Cook on low heat until the cream cheese melts.

Add the cooked cream cheese sauce and fresh thyme to the potatoes in the bowl.

Use an electric mixer to whip the potatoes and cream cheese mixture together. Spread the potato mixture into a casserole dish and sprinkle parmesan cheese on top.

Bake at 350F degrees for 20 minutes.

How to mash potatoes without a potato masher:

You definitely can make this recipe without a potato masher. I used my electric mixer, which was very easy to use.

A lot of people like to use a potato masher to make mashed potatoes. I laugh because Mr. Fearless Dining actually bought me a potato ricer a few years ago. It makes a great mashed potato crust in recipes like this kid-friendly Sloppy Joe Pie. (And this recipe is a delicious way to use Idaho Potatoes too!)

Can this be a make-ahead mashed potato recipe?

Yes, in fact for busy days, this can be a huge time saver. Make the recipe and put it into a casserole dish. It can be stored in the refrigerator for 3-4 days ahead of time. Then just pop it into the oven to bake.

More Delicious Potato Recipes to Try:

• Bacon Wrapped Potato Bowls with Clam Chowder
• Potato Chorizo Breakfast Tacos
• Funeral Potatoes with Fire Roasted Hatch Chiles
• Mashed Potato Pie with Bacon Roses

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Creamy Mashed Potatoes With Cream Cheese

Yield: 9 people

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Easy creamy mashed potatoes with cream cheese is the perfect side dish for any meal.

Print

Ingredients

• 6 cups Idaho russet potatoes, peeled
• 8 ounces cream cheese, full fat is best
• 3 cloves garlic
• 4 tablespoons butter or olive oil, split into 2 tablespoons chunks
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon thyme
• 1 cup cream, or full fat milk

Instructions

1. Preheat the oven to 350F degrees.
2. Chop the peeled Idaho® potatoes into 2-inch chunks. Add to a pot and cover halfway with water. 
3. Cover and bring to a boil. When the water starts to boil, turn down the heat to medium-low and simmer until the potatoes are softened. This will take about 15 minutes.
4. In a frying pan, add olive oil (or 2 tablespoons butter) and garlic. Sauté for 3 minutes. 
5. Add in cream cheese, butter, spices, and milk. Stir frequently. Simmer until the cream cheese is melted.
6. Drain the potatoes into a colander.
7. Add the potatoes to a large bowl and pour the cream cheese mixture on top.
8. Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps.
9. Spread the potato mixture into a casserole dish and sprinkle the top with parmesan cheese.
10. Bake for 20 minutes so that the flavors all blend in.

Recommended Products

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There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog. Thank you for your support!

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 352 Saturated Fat: 13g Cholesterol: 71mg Sodium: 544mg Carbohydrates: 22g Fiber: 1g Sugar: 1g Protein: 4g

More Fun Gluten Free Recipes to Try:

I would be grateful if you shared this recipe :-)