Get ready for the creamiest mashed potatoes with cream cheese recipe. It is the perfect side dish. Cream cheese mashed potatoes go with any meat or seafood. One bite of this popular cheesy potato dish will have you making it over and over again.
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(*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. It is perfect any night of the week, and even better at Thanksgiving with lots of delicious gravy! Check out my fun Mashed Potatoes Web Story too!
How To Choose The Right Potatoes For A Recipe:
Mashed potatoes have been a comfort food for many for hundreds of years! Choosing the right potato will ensure you end up with smooth, creamy potatoes with just the right amount of lumps.
For mashed potatoes, the best type of potato to choose is one that is waxy. You can use several types of potatoes. Russet Potatoes, Yukon Gold, White Potatoes, and Red Potatoes all make delicious mashed potatoes.
These are the best when making mashed potatoes because they aren’t as starchy as other potato varieties.
This Instant Pot Potato Cheese Casserole recipe is another delicious way to use russet potatoes! You can also use russet potatoes in this delicious Air Fryer Loaded Twice Baked Potatoes recipe!
Ingredient Notes:
You will love how few ingredients you need to make this tasty potato side dish!
- Idaho Russet Potatoes - Russet potatoes are the best for mashing and their creaminess really shines in this recipe.
- Cream Cheese - I prefer full-fat, but you can use low-fat if you like.
- Parmesan Cheese - You can use straight parmesan or a parmesan blend
- Garlic - Fresh or jarred is fine.
- Butter - Unsalted
- Heavy Cream - heavy cream is best, I don't recommend half and half.
How To Make Cream Cheese Mashed Potatoes:
Step 1: The first step to making this recipe is to peel your russet potatoes. You can use a hand peeler or this fancy potato contraption. Both are easy to use, but it may come down to storage :-).
Step 2: Once your potatoes are peeled, chop the potatoes into two-inch pieces on a cutting board and add them to a large pot. Fill the pot halfway with water, cover with a lid, and bring the potatoes to a boil.
Boil the potatoes until they are soft when you insert a fork. Drain the potatoess into a colander.
Step 3: Add the potatoes to a large mixing bowl. Be sure it has high sides so the electric mixer has room to move around without sending bits of potato flying around the kitchen.
Step 4: Next, add oil and garlic to a skillet and sauté for 3 minutes until the garlic is soft. Add the cream cheese, milk, and spices. Simer the cheese mixture on low heat until the cream cheese melts.
Step 5: Add the cooked cream cheese sauce and fresh thyme to the potatoes in the bowl.
Step 6: 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.
If you prefer, you can eat the potatoes without the baking step. Note: Baking adds a lot more flavor depth
Step 7: Bake at 350º F for 20 minutes so the cheese gets all melted in.
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. Potatoes can also be used in unique ways like in this Lamb Sliders recipe.
Tips and Recipe FAQ:
The best way to avoid lumpy mashed potatoes is to make sure your potatoes are cooked all the way through. Lumps are bits of not cooked enough potatoes mixed in.
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.
Mashed potatoes are healthy, but they are very high in starch.
It is recommended to figure ½ pound of potatoes per person.
I always peel my potatoes before boiling them. Once they are boiled it is harder to remove the peels.
Mashed potatoes will keep fresh for up to 4 days in the refrigerator. Store them in an air-tight container.
How to mash potatoes:
You can mash potatoes in many different ways. 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!)
What To Serve Mashed Potatoes With:
- Gluten Free Fried Chicken (ultimately the best gluten free fried chicken recipe out there!)
- Air Fryer Turkey Breast
- Bacon Wrapped Cornish Game Hens
- Gluten Free Chicken Fried Steak
- Gluten Free Swedish Meatballs
Recipe
Creamy Mashed Potatoes With Cream Cheese
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 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon thyme
- 1 cup cream
Instructions
- Preheat the oven to 350º F.
- Chop the peeled Idaho® potatoes into 2-inch chunks. 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 olive oil (or 2 tablespoons butter) and garlic. Sauté for 3 minutes.
- Add in cream cheese, butter, spices, and milk. 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.
Video
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.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Tim
Can you make this recipe without baking the potatoes after everything is mixed?
Sandi Gaertner
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?
Ruth
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.
Sandi Gaertner
I love how much easier your version sounds with instant potatoes!