Food and Recipes Side Dishes Potato Side Dishes Mashed Potatoes With Cream Cheese 5.0 (4) 4 Reviews Replace your traditional recipe with these cream cheese mashed potatoes, and you'll never go back. By Stacey Ballis Stacey Ballis Stacey Ballis is a freelance consultant, author, and journalist in the culinary sphere. She is the author of ten novels and a digital cookbook. Her food writings, product reviews, chef profiles, and recipes have appeared in over twenty print and digital outlets. Stacey is a writer and recipe developer for Southern Living. Southern Living's editorial guidelines Updated on September 15, 2024 Save Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 20 mins Total Time: 55 mins Servings: 12 Jump to recipe When it comes to mashed potatoes, it can be fun to experiment with add-ins and toppings, sneak in different root vegetables, or bring in some fun new spices. But sometimes you just want that classic creamy mash, one that is smooth and comforting and super simple to prepare. This is that mashed potato recipe—made a bit more decadent by replacing the usual milk or cream with cream cheese and sour cream. These ingredients provide a bit of tang and a texture that is velvety and rich. You can mash by hand if you want the potatoes more rustic, or use a ricer for a smoother, puree-style mash. This version brings chives to the party, but you could use parsley or chervil or none at all. Ingredients for Cream Cheese Mashed Potatoes Rich Yukon Gold potatoes create a creamy base for these mashed potatoes, further enhanced by the addition of butter, cream cheese, and sour cream. To make mashed potatoes with cream cheese, you'll need: Yukon Gold potatoes: A naturally creamy texture and buttery flavor that creates rich mashed potatoes.Kosher salt: Enhances the overall flavor.Unsalted butter: Adds richness to the dish.Cream cheese: For a creamy tanginess, while helping to stabilize the texture.Sour cream: Complements the cream cheese, adds moisture to the potatoes, and provides some extra tang that cuts through the butteriness and cream.Chives: For a mild, oniony flavor and pop of green color. You can also use scallions, parsley, or chervil in its place.White pepper: Adds a hint of peppery spice without affecting the color of the mashed potatoes. Caitlin Bensel; Food Stylist: Torie Cox How To Make Mashed Potatoes with Cream Cheese Cooked potatoes are transformed into an indulgent, comforting side dish with just a quick mash. Full instructions are below, but here's a brief recap before you get started: Step 1. Cook cubed potatoes: Cover cubed potatoes in a large pot by one inch of cold water. Stir in 2 tablespoons salt. Bring to a boil, and cook until potatoes are tender.Step 2. Drain potatoes; mash: Drain and return potatoes to the pot. Cook 1 to 2 minutes to eliminate excess moisture. Place butter and cream cheese into a large bowl, and top with potatoes. Mash with a mixer (or by hand) until smooth.Step 3. Garnish and serve: Fold in the sour cream. Add chives, remaining salt, and pepper. If desired, garnish with additional pats of butter and chives. The Best Potatoes for Mashed Potatoes While the waxy texture of Yukon Golds pairs well with this recipe, the best type of potato for mashed potatoes can be very subjective. Yukon Golds are rich and buttery, while another favorite, russet potatoes, are starchy and absorbent—they readily soak up butter and cream for fluffy, creamy mashed potatoes. These two are our top choices, but feel free to go with the type of potato that works best for you. Yukon Golds and russets are each delicious on their own, and together, the two can sometimes help create the ideal mash. The Best Potatoes For Mashed Potatoes Mashed Potatoes with Cream Cheese Variations To add a twist to these mashed potatoes, consider any of these variations: Aromatics: Add depth with roasted garlic, garlic powder, or caramelized onions.Cheese: Fold in grated Cheddar, Parmesan, or Gruyère cheese.Herbs: Add finely chopped rosemary, parsley, or thyme for additional flavor.Spices: Sprinkle in nutmeg, paprika, or cayenne pepper.Veggies: Stir in cooked peas or greens, including spinach, kale, Swiss chard, or collard greens for a nutrient-rich addition.Toppings: Top the mashed potatoes with crispy bacon or truffle oil for a crowd-pleasing twist.Potatoes: Use a combination of russets and Yukon golds for a slightly fluffier texture.Sour cream: Substitute with milk, heavy cream, or Greek yogurt, if preferred. Our Tips for the Best Cream Cheese Mashed Potatoes For the creamiest, dreamiest mashed potatoes, keep these tips in mind: Peel and chop evenly: For even cooking, the potatoes should be consistent in size, and peeled for the smoothest texture after mashing.Salt the water: Salted water infuses the potatoes with flavor before any other ingredients are added into the mix.Eliminate excess liquid: Cook the drained potatoes over low heat to eliminate any excess moisture that could cause the mashed potatoes to become gummy.Room temperature ingredients: For the smoothest mix without overworking the potatoes, make sure your butter and cream cheese are at room temperature.Don't overmix: Overmixed mashed potatoes can become gummy. Can I Make Mashed Potatoes with Cream Cheese Ahead? If you're making the mashed potatoes an hour or two before serving, transfer to an oven-safe dish and place in a 200°F oven, or to a slow cooker set to WARM so they'll stay hot until you're ready to serve. Mashed potatoes can also be made up to two days in advance, if needed. Transfer the prepared potatoes to a baking dish, wrap tightly, and store in the refrigerator. Bring to room temperature before warming, covered, in a preheated 350°F oven until hot throughout. Stir in a splash of milk if the potatoes seem dry after reheating. Make-Ahead Mashed Potatoes With Cream Cheese How To Store and Reheat Leftover Mashed Potatoes Refrigerate leftover mashed potatoes well-wrapped or in an airtight container for up to four days. Bring to room temperature for 15 to 20 minutes, then bake, covered, in a 350°F oven until hot throughout, or reheat in the microwave or on the stovetop before serving. You can adjust the consistency with a splash of milk if needed, and even drizzle some cheese on top for a melty cheesy layer, if you wish. What To Serve With Cream Cheese Mashed Potatoes Cream cheese mashed potatoes are just as fitting for a holiday gathering as they would be as a decadent weeknight side dish. Pair these mashed potatoes with your favorite main course, including roasted chicken or turkey, pork tenderloin, lamb chops, grilled steak, salmon, or shrimp. Round out the meal with roasted vegetables, a seasonal salad, or cooked greens. More Decadent Potato Side Dishes You'll Love If you're tired of making the same potato-based side dishes over and over again, switch things up by giving one of these decadent recipes a try: Roasted Garlic Duchess Potatoes Crispy Potato Galette Creamy Whipped Potato Casserole Fried Mashed Potato Balls Mashed Potato Cakes Classic Parmesan Scalloped Potatoes Two-Potato Gratin Herbed Potato Stacks Editorial contributions by Katie Rosenhouse. Cook Mode (Keep screen awake) Ingredients 5 lb. Yukon Gold potatoes, peeled and cut into one-inch chunks 2 Tbsp. plus 2 tsp. Kosher salt 1 1/2 cups (3 sticks) unsalted butter, cut into cubes and at room temperature 4 oz. cream cheese, at room temperature 1/2 cup sour cream 1/4 cup minced chives or sliced scallion greens, plus more for garnish 3/4 tsp. ground white pepper Directions Cook cubed potatoes: Place cubed potatoes in a large pot, and cover by one inch with cold water. Add 2 Tbsp. kosher salt to the water; stir to dissolve. Caitlin Bensel; Food Stylist: Torie Cox Bring water to boil over medium-high heat, and cook until potatoes are very tender when pierced with a fork, 15 to 20 minutes. Caitlin Bensel; Food Stylist: Torie Cox Drain potatoes and mash: Drain the potatoes, and return them to the pot. Cook over low heat 1 to 2 minutes, until they have dried out. Caitlin Bensel; Food Stylist: Torie Cox Put the butter and cream cheese in the bottom of a large bowl. Caitlin Bensel; Food Stylist: Torie Cox Transfer the potatoes to the bowl with the cubed butter and cream cheese, and mash with an electric mixer on medium low speed until smooth. (If you like a chunkier mash, you can also mash by hand). Caitlin Bensel; Food Stylist: Torie Cox Add sour cream: Once the butter and cream cheese are fully incorporated, fold in the sour cream. Caitlin Bensel; Food Stylist: Torie Cox Add minced chives, remaining 2 tsp. salt, and pepper. Caitlin Bensel; Food Stylist: Torie Cox If desired, place a couple pats of butter on top of the potatoes to melt before serving. Caitlin Bensel; Food Stylist: Torie Cox Serve or keep warm: If not serving immediately, transfer to an oven-safe dish and place in a 200°F oven, or to a slow cooker set to WARM. Garnish with additional chives, if using. Frequently Asked Questions Why add cream cheese to mashed potatoes? Cream cheese adds richness, moisture, and a mild tanginess to mashed potatoes, while also helping to stabilize them. Which is better in mashed potatoes, sour cream or cream cheese? Both delicious, the choice of adding sour cream or cream cheese may depend on your personal preferences or how you plan on serving the mashed potatoes. We added a bit of both in this recipe for the perfect texture, richness, and tanginess. Why are my mashed potatoes gummy? Undercooked potatoes, overmixed potatoes, or insufficient draining can all cause your mashed potatoes to become gummy. Adding cold butter, milk, or cream can also cause the starches to seize up and become gummy. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more