Get ready for the creamiest cream cheese mashed potatoes recipe. It is the perfect side dish, and it will go with any meat or seafood. These mashed potatoes with cream cheese are a popular comfort food that is easy to make and always a crowd-pleaser.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This homemade mashed potatoes with cream cheese recipe is full of flavor. All you need are a few basic ingredients, including russet potatoes, cream cheese, garlic, butter, Parmesan cheese, and heavy cream. It makes the perfect side dish with any meal or holiday meal.
I made these for Thanksgiving this year! They were fantastic and I will never go back to making them any other way. Everyone cleared their plate with this.”
Jacque, blog comment
(*This post was sponsored by the Idaho® Potato Commission. All delicious, mouthwatering opinions are my own.)
My kids love potatoes in every way, but lately, they have wanted me to make mashed potatoes. Not just any mashed potatoes, but these cheesy, creamy mashed potatoes. The kind of mashed potatoes that just melt in your mouth. The kind that are better when you use real Idaho Potatoes; you really can taste a difference!
Mashed potatoes with cream cheese added in turn out extra creamy and this recipe is naturally gluten free; Parmesan and garlic build on the creamy flavors, and it tastes delicious when served with entrees that have gravy, like these Gluten-Free Swedish Meatballs.
Need a great side dish for Thanksgiving? Make these mashed potatoes with my Dry Brined Roasted Orange Turkey, Roasted Thyme and Garlic Butternut Squash, and these Gluten Free Biscuits or Gluten Free Honey Rolls.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Idaho Russet Potatoes – Russet potatoes are the best for mashed potatoes, and their creaminess shines in this recipe.
- Cream Cheese – After testing both full-fat and low-fat cream cheese, I prefer the flavor of full-fat cream cheese, but you can use low-fat. Use Kite Hill dairy-free cream cheese if you can’t eat dairy.
- Parmesan Cheese – You can use straight Parmesan or a Parmesan blend. VioLife makes really good dairy-free Parmesan cheese. In testing the VioLife, it melted into the potatoes nicely.
- Garlic – Fresh or jarred is fine.
- Butter – Use salted or unsalted butter.
- Heavy Cream – Heavy cream is best; I don’t recommend half and half because it isn’t as creamy. I tested So Delicious great dairy-free heavy cream, and it worked very well. It is a great option if you are dairy-free.
You can also use russet potatoes in this delicious Air Fryer Loaded Twice Baked Potatoes recipe!
How To Make Cream Cheese Mashed Potatoes (Step-By-Step)
Step 1: Use a peeler to remove the skin from your russet potatoes. You can use a hand peeler or this fancy potato contraption. Both are easy to use, but I use the hand peeler since the fancier option takes up more storage space.
Once your potatoes are peeled, chop them into 2-inch pieces on a cutting board, then add them to a large pot. Fill the pot halfway with water and cover it with a lid. Bring the potatoes to a boil, then turn down the heat, keeping the pot covered to keep the steam in.
Step 2: Boil the potatoes about 15-20 minutes until they are soft when you poke into them with a fork. Drain the potatoes in a colander.
You can mash potatoes in many different ways. I used my electric mixer. Many people like to use a potato masher to make mashed potatoes.
Years ago, Mr. Fearless Dining bought me a potato ricer. This is another potato thing that takes up a lot of kitchen storage, so I don’t recommend getting one. It does make a great mashed potato crust for recipes like this kid-friendly Sloppy Joe Pie.
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Step 3: Add oil and chopped garlic to a small pot or skillet and sauté for 3 minutes until the garlic is soft. I use a garlic press by XOXO, which makes chopping garlic very easy. Add the cream cheese, milk, and spices. Simmer the cheese mixture on low heat until the cream cheese melts.
Step 4: Add the potatoes to a large
Step 5: Whip the potatoes and cream cheese mixture together with an electric mixer. Spread the potato mixture into a casserole dish and sprinkle with Parmesan cheese.
🔑 Sandi says: If you are in a hurry or prefer not to bake the potatoes, you can serve the potatoes without the next baking step. Note: Baking adds a lot more flavor depth.
Step 6: Bake at 350º F for 20 minutes, until the cheese is melted. Top with a butter patty and some thyme leaves scattered across the top.
Store leftover mashed potatoes in an airtight container in the refrigerator. These mashed potatoes will keep fresh for up to 3 days. You can also freeze them in a freezer-safe container or a zipper bag.
Frequently Asked Questions:
I recommend using 1/2 pound of russet potatoes per person.
I always peel my potatoes before boiling them. Once they are boiled, the skins are harder to remove. You can also leave the peels on if you prefer.
For mashed potatoes, the best type of potato to choose is a waxy potato. You can use several types of potatoes. Russet, Yukon Gold, White, and Red Potatoes make delicious mashed potatoes.
There are a few ways to meal prep these mashed potatoes, you can peel and boil the potatoes ahead. Raw potatoes discolor when the are cut, so it is best to boil them before storing. You could also prepare the cheese mixture and whip the potatoes. Put them in the casserole dish and bake them when you are ready to serve them.
Serve Mashed Potatoes With:
- Gluten-Free Fried Chicken – The best gluten free fried chicken recipe out there.
- Air Fryer Turkey Breast – A great option if you are cooking for two.
- Gluten-Free Chicken Fried Steak – Traditionally served with mashed potatoes and gravy.
- Gluten-Free Sloppy Joes – Delicious with mashed potatoes.
- This Gluten-Free Salisbury Steak – Incredible over these mashed potatoes.
Love This Recipe?
💬 Did you make these mashed potatoes? I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Creamy Mashed Potatoes With Cream Cheese
Ingredients
- 6 cups Idaho russet potatoes peeled
- 8 ounces cream cheese full-fat
- 3 cloves minced garlic
- 4 tablespoons butter or olive oil salted or unsalted
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons olive oil
Method
- Preheat the oven to 350º F.
- Chop the peeled potatoes into 2-inch chunks to get 6 cups Idaho russet potatoes. Add to a pot and cover halfway with water.
- 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.
- In a frying pan, add 2 tablespoons olive oil (or 2 tablespoons butter) and 3 cloves minced garlic. Sauté for 3 minutes.
- Add in 8 ounces cream cheese, 4 tablespoons butter or olive oil, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 1 teaspoon dried thyme, and 1 cup heavy cream. Stir frequently. Simmer until the cream cheese is melted.
- Drain the potatoes into a colander.
- Add the potatoes to a large bowl and pour the cream cheese mixture on top.
- Use an electric mixer to whip the potatoes into a creamy soft mixture. Make sure there are no lumps.
- Spread the potato mixture into a casserole dish and sprinkle the top with parmesan cheese.
- Bake for 20 minutes so that the flavors all blend in.
Nutrition
Notes
- You can use full fat or low-fat cream cheese.
- Russet potatoes are the best variety of potatoes for mashed potatoes.
- Make sure your potatoes are completely cooked to avoid lumps.
- You can use an electric mixer or a potato masher to mash the potatoes.
- Store in an airtight container for up to 3 days in the refrigerator.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older November 2018 post with more details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
ive done a similar recipe and reheated in the crock pot on Thanksgiving day. will this recipe do well as a make the day before and reheated in the slow cooker on Thanksgiving?
Hi Betty, These potatoes are great to make ahead, but I haven’t tried it in a slow cooker. If you do try it, please come back and let me know how it worked.
Can you make this recipe without baking the potatoes after everything is mixed?
Hi Tim, I don’t think I understand what you mean. Add raw potatoes and all of the ingredients? Is this to bake it later?
I have been making a similar recipe for years that uses instant mashed potatoes. cream cheese, and sour cream .I also add chives. No one can tell it is not real potatoes and everyone loves it. I make it ahead also.
I love how much easier your version sounds with instant potatoes!
I made these for Thanksgiving this year! They were fantastic and I will never go back to making them any other way. Everyone cleared their plate with this.
I am so glad you all liked them Jacque. Thank you for stopping by to let me know 🙂