Decadent Cream Cheese Mashed Potatoes
These Decadent Cream Cheese Mashed Potatoes are ultra-smooth, creamy, and comfort-food perfection. Cream cheese adds richness and silkiness without overpowering the potato flavor. A simple, fail-safe side that works for weeknights and special dinners alike.
Ingredients
- 2 lbs 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)
Instructions
- Place the peeled and cut potatoes in a large pot. Cover with cold water until it’s about an inch above the potatoes. Add a generous pinch of salt.
- Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until fork-tender, about 12 to 15 minutes depending on size.
- While the potatoes cook, warm the milk or cream with the butter in a small saucepan or microwave until the butter melts and the mixture is warm. If using garlic, gently heat it in the milk for a softer garlic flavor.
- Drain the potatoes well and return them to the hot pot. Let them sit for a minute so excess steam evaporates; this keeps the mash from becoming watery.
- Using a potato masher, ricer, or electric mixer on low, begin mashing the potatoes until mostly smooth. Add the cream cheese and continue mashing or mixing until incorporated.
- Slowly add the warmed milk and butter mixture in a steady stream while stirring, until you reach your desired consistency. Taste and season with salt and black pepper.
- Transfer to a serving bowl and top with chopped chives or parsley, an extra pat of butter, or a sprinkle of cracked black pepper. Serve warm.