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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(*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 is better using real Idaho Potatoes, you really can taste a difference!
You can also use russet potatoes in this delicious Air Fryer Loaded Twice Baked Potatoes recipe!
Why my family thinks this is the best cream cheese mashed potatoes recipe:
- These mashed potatoes are a versatile side dish that can be customized in many ways. They can be flavored with butter, cream, cheese, herbs, or spices and can be made with different types of potatoes.
- Mashed potatoes are really easy to prepare. They require only a few basic ingredients and some boiling and mashing. They can be made quickly and easily, even by novice cooks.
- Potatoes are inexpensive, making mashed potatoes an affordable dish for many people.
Allergen Information:
This homemade mashed potatoes with cream cheese recipe is gluten-free, nut-free, egg-free, soy-free, and oat-free.
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
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 mashing, and their creaminess shines in this recipe.
- Cream Cheese – I prefer full-fat, but you can use low-fat. Use dairy-free 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.
- 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. So Delicious makes a great dairy-free heavy cream.
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 kitchen storage since the fancy peeler takes up a lot of room :-).
Step 2: Once your potatoes are peeled, chop them into two-inch pieces on a cutting board and add them to a large pot. Fill the pot halfway with water, cover it with a lid, and bring the potatoes to a boil.
Boil the potatoes until they are soft when you insert a fork. Drain the potatoes in a colander.
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.
Many people like to use a potato masher to make mashed potatoes. I laugh because Mr. Fearless Dining 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.
Step 3: Add the potatoes to a large
Step 4: Add oil and garlic to a skillet and sauté for 3 minutes until the garlic is soft. Add the cream cheese, milk, and spices. Simmer 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.
🔑 Sandi says: I love using an electric mixer to whip my mashed potatoes. It really helps to eliminate lumps, so they turn out perfectly creamy.
Step 6: Whip the potatoes and cream cheese mixture together with an electric mixer. Spread the potato mixture into a casserole dish and sprinkle parmesan cheese.
If you prefer, you can eat the potatoes without the next baking step. Note: Baking adds a lot more flavor depth.
Step 7: Bake at 350º F for 20 minutes so the cheese is melted in.
Storage:
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 zipper bag.
Idaho russet potatoes are creamy and my favorite type for mashed potato recipes. This type of potato whips easily, making a smoother mashed potato than red potatoes. Potatoes can also be used in unique ways, like in this Lamb Sliders recipe.
Frequently Asked Questions:
The best way to avoid lumpy mashed potatoes is to make sure your potatoes are cooked all the way through. Lumps are bits of potatoes that are not cooked enough and mixed in.
Yes, in fact, this can be a huge time saver for busy days. 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, pop it into the oven to bake.
It is recommended to figure 1/2 pound of potatoes per person.
I always peel my potatoes before boiling them. Once they are boiled, it is harder to remove the peels.
For mashed potatoes, the best type of potato to choose is waxy. You can use several types of potatoes. Russet, Yukon Gold, White, and Red Potatoes make delicious mashed potatoes.
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
- Gluten Free Sloppy Joes are delicious with mashed potatoes. I also have a lot of great sides for Sloppy Joes.
- This Gluten Free Salisbury Steak is incredible over these mashed potatoes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
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 salted or unsalted
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream
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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.
- Store in an airtight container for up to 3 days in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
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.
This post was updated from an older November 2018 post with more details.
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 🙂