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 go with any meat or seafood.
One bite of this popular cheesy potato dish will have you making it over and over again. If you are new to gluten free living, you will love all of the tips and tricks in this Guide to Gluten Free Living.
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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.
- 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
- Gluten Free Chicken Fried Steak
How to choose the right potatoes:
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 your best bets when making mashed potatoes because they aren’t as starchy as other potato varieties.
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.
You will love how few ingredients you need to make this tasty potato side dish!
- Idaho Russet Potatoes
- Cream Cheese
- Parmesan Cheese
- Fresh thyme, salt, and pepper
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 350 degrees F for 20 minutes so the cheese gets all melted in.
How to mash potatoes:
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 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
- Air Fryer Gluten Free Potato Latkes
Creamy Mashed Potatoes With Cream Cheese
- 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
- Preheat the oven to 350 degrees.
- 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.
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