Cream Cheese Mashed Potatoes are exactly what they sound like: classic mashed potatoes made a little richer and silkier with cream cheese. No fanfare, just comfort in a bowl. They hold up well next to a weeknight roast chicken, and they also fit right in on a holiday table. The cream cheese brings gentle tang and a smooth texture that lasts, even as the potatoes cool. If you’ve ever battled gluey mash or ones that turn stiff before dinner hits the table, this version is forgiving. It’s simple, steady, and reliably good.

Ingredients for this Cream Cheese Mashed Potatoes

2 pounds russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
4 tablespoons unsalted butter (half a stick)
4 ounces cream cheese, softened (half a standard block)
1/2 cup milk or half-and-half, warmed (more as needed)
1 to 1 1/4 teaspoons kosher salt, plus more for the water
1/2 teaspoon freshly ground black pepper
Optional: 1 to 2 cloves garlic, smashed; or 1/4 teaspoon garlic powder
Optional garnish: chopped chives or parsley

A quick note on potatoes: russets mash up light and fluffy; Yukon Golds go a little creamier and naturally buttery. You can use one or the other—or mix them. I often do.

Instructions

Prep the potatoes. Peel and cut into even chunks so they cook at the same pace. Rinse off any surface starch under cool water. Not mandatory, but it helps keep the mash from getting gluey.
Start in cold, salted water. Add potatoes to a large pot and cover with about an inch of cold water. Salt the water like you would for pasta (it should taste pleasantly salty). If using whole garlic cloves, add them now to infuse the water gently.
Simmer, don’t aggressively boil. Bring to a gentle boil, then reduce to an easy simmer. Cook until the potatoes are very tender—when a knife slides in and out smoothly, about 15 to 20 minutes depending on chunk size. Overcooked is better than undercooked here; undercooked potatoes won’t mash smoothly.
Drain and dry. Drain well in a colander, then return the potatoes to the hot pot. Set the pot back over low heat for 1 to 2 minutes, shaking occasionally, to steam off excess moisture. This step makes a big difference in texture.
Warm the dairy. While the potatoes cook—or now in the microwave—gently warm the milk or half-and-half. Keep the butter and cream cheese at room temperature if you can. Warm dairy mixes in more easily and keeps the mash from tightening up.
Mash. Use a potato masher for a homey texture or a ricer for an extra-smooth finish. Start mashing the potatoes on their own first to break them up.
Add the good stuff. Mash in the butter and cream cheese until melted and incorporated. Add about half the warm milk, stir, then add more as needed until the potatoes are creamy but still hold soft peaks. Season with 1 teaspoon salt and the pepper. Taste and adjust. If using garlic powder, stir it in now.
Finish and serve. Let them sit for a minute—they thicken slightly as the starch relaxes. If they feel stiff, splash in a bit more warm milk. Spoon into a warm bowl and garnish with chives or parsley if you like.

Little story: my dad used to set the pot back on the turned-off burner and say, “Let them catch their breath.” He wasn’t wrong. A one-minute rest does wonders.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 20 to 25 minutes
Total time: 35 to 40 minutes
Yield: About 6 servings (roughly 3/4 cup each)

Nutritional information

Approximate per serving (1/6 of recipe):

Calories: 260 to 280
Carbohydrates: about 28 g
Protein: about 5 g
Fat: about 13 to 15 g (saturated fat around 8 g)
Fiber: about 2 g
Sodium: varies by salt and brand of dairy

These numbers are estimates and will change with different potatoes, dairy choices, and how much salt you use. If you’re watching sodium, season lightly in the water and finish with just enough salt at the end.

Frequently asked questions

Can I make Cream Cheese Mashed Potatoes ahead of time?

Make them up to 2 days ahead. Cool, then store in an airtight container in the fridge. Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven, covered. Add a splash of warm milk and a knob of butter as you reheat, stirring occasionally until creamy again. They should return to their original texture—cream cheese helps them stay smooth. For a fresher finish, sprinkle chives right before serving.

What kind of potatoes work best (and do I really need to peel)?

Russets whip up fluffy; Yukon Golds are naturally creamier and a little denser. If you prefer silky mashed potatoes, go with russets or use a ricer. If you like a bit more body and a buttery flavor, Yukon Golds are lovely. And no, you don’t have to peel if you enjoy rustic mash. Just scrub well and cut into even pieces. I peel for holidays and leave skins on for weeknights—no one complains either way.

How do I avoid gluey or heavy mashed potatoes?

Three small habits make a big difference:

Start potatoes in cold water so they cook evenly from the inside out.
Dry them briefly in the hot pot after draining to remove excess water.
Mash first, then add warm dairy and fold gently. Avoid high-speed mixers, which can overwork starch and turn things gummy. A masher or ricer keeps the texture light.

If you overshoot, and they feel too thick, whisk in warm milk a tablespoon at a time until they relax.

Extra tips, if you want them:

Garlic lovers: simmer a smashed clove or two with the potatoes. It gives a quiet garlic note without tasting raw.
For tang: a spoonful of sour cream can join the cream cheese. Just go easy—start with 2 tablespoons.
Keeping warm: hold over the lowest heat in a covered pot for up to 30 minutes, or use a slow cooker on warm. Add a splash of milk if they tighten.
Freezing: not my first choice for potatoes, but these freeze better than most thanks to the fat content. Thaw overnight in the fridge and reheat gently with extra dairy to bring back the creaminess.

There’s nothing flashy happening here—just dependable Cream Cheese Mashed Potatoes that come together without fuss. They sit nicely next to gravy, soak up pan juices, and make leftovers worth looking forward to. Simple, steady, warm. Exactly what you need when you want dinner to feel easy.