If you like mashed potatoes that are pillowy, smooth, and a little bit luxurious, this Decadent Cream Cheese Mashed Potatoes recipe is for you. It keeps things straightforward: good potatoes, a touch of cream, and cream cheese to give them that extra silkiness. No fussing with dozens of ingredients. Just cozy, satisfying mashed potatoes that feel special without being complicated.

Ingredients for this Decadent Cream Cheese Mashed Potatoes

Here’s what you’ll need. I recommend using Yukon Golds if you want naturally buttery flavor and a silky texture, but russets work too and give a fluffier result. The ingredient list is short, and most items you probably have in the fridge already.

2 pounds Yukon Gold or russet potatoes, peeled and cut into even chunks
4 tablespoons unsalted butter
4 ounces cream cheese, at room temperature
1/2 cup whole milk or heavy cream, warmed
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives or parsley for garnish (optional)
1 clove garlic, minced or roasted (optional — for a gentle garlic flavor)

Instructions

Let’s walk through it like we’re in the kitchen together. I’ll keep it friendly and simple so you can relax and enjoy the process.

Prep the potatoes: Start by peeling the potatoes and cutting them into even chunks, about 1 to 1.5 inches. Even pieces cook more uniformly — no one wants some lumps and some mush.
Cook in salted water: Place the potatoes in a large pot and cover with cold water. Add a good pinch of kosher salt. Bring to a boil, then lower the heat to a simmer. Cook until a fork slides through easily, usually 12 to 15 minutes, depending on the size of the chunks.
Warm the dairy: While the potatoes are cooking, warm the milk or cream with the butter in a small saucepan or briefly in the microwave. If you like a subtle garlic note, add a minced clove to the warming milk so it infuses the dairy with a soft garlic flavor. Keep the mixture warm — it helps everything stay silky instead of gluey.
Drain and dry: Drain the potatoes well, then return them to the hot pot for a minute or two with the lid off. This step lets some steam escape so the mash isn’t watery. Patience here pays off.
Mash: Use a potato masher, ricer, or an electric mixer on low to break the potatoes down. If you prefer a rustic texture, stop when they’re still a bit chunky. For ultimate creaminess, mash until smooth. Add the room-temperature cream cheese and continue mashing until it blends in.
Add warm dairy: Slowly pour in the warmed milk and melted butter while stirring. Do this gradually so you can control the consistency — some like thicker mashed potatoes, others looser. Taste and add salt and freshly cracked black pepper as needed.
Serve and garnish: Spoon the mashed potatoes into a serving bowl. Top with a pat of butter, a sprinkle of chives or parsley, and a turn of the pepper mill. Serve immediately while warm and dreamy.

Quick tip: if you’re making these ahead, keep them warm in a covered dish over very low heat or reheat gently with a splash of milk. Stir occasionally to keep them smooth.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Nutritional information

A rough estimate per serving (recipe makes about 4 generous servings):

Calories: 320 kcal
Fat: 18 g (saturated fat varies depending on choice of milk/cream)
Carbohydrates: 34 g
Protein: 6 g
Sodium: varies with added salt, roughly 300 mg

These values are approximate and will change if you swap ingredients — for example, using low-fat milk, more cream cheese, or extra butter will change the totals. If you need exact numbers for dietary reasons, use your preferred nutrition calculator with the exact brands and quantities you use.

Frequently asked questions

Can I make these mashed potatoes ahead of time?

Yes. You can make them a few hours ahead and reheat gently. Store the mash in a covered dish in the fridge. When reheating, add a splash of warm milk or cream and stir over very low heat until warmed through. This helps restore the creamy texture. If you need to hold them longer, transfer to a slow cooker on low and stir occasionally.

What kind of potatoes are best for cream cheese mashed potatoes?

Yukon Golds are my top pick because they naturally have a buttery texture and yield a smooth, slightly dense mash without needing as much butter. Russets are also great if you prefer fluffier, lighter mashed potatoes. Avoid waxy potatoes if you want a light, silky mash; they can turn gluey unless handled carefully.

How do I avoid gummy or gluey mashed potatoes?

The main trick is to keep everything warm and don’t overwork the potatoes. Drain them well and let the steam escape in the pot for a minute before mashing. Use warm milk and melted butter so the potatoes don’t seize up. If using an electric mixer, keep it low and stop when smooth — over-mixing, especially with starchy potatoes, can make the texture gummy.

There you go. A straightforward, comforting recipe for Decadent Cream Cheese Mashed Potatoes that’s easier than it sounds and perfect for both busy weeknights and special meals. It’s one of those small upgrades that make dinner feel a little more thoughtful — and your dinner guests will notice. Go easy on the salt at first, taste as you go, and remember: a little extra butter never hurt anyone.

If you try this, I’d love to know how it turned out for you. Did you add roasted garlic? Chives? A crispy topping? Little changes are part of the fun.