Cream Cheese Mashed Potatoes

5 from 6 votes

Cream Cheese Mashed Potatoes are rich, creamy, buttery and decadent. They are such an easy side dish for weeknight dinners or a holiday meal.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Prepare a large stock pot for cooking by filling halfway with cold water.
Peel the potatoes and cut into one inch cubes. Place the prepared potatoes into the cold water. The potatoes should be completely covered with cold water. Add more water if necessary.
Bring the potatoes to a boil over medium heat and cook for 15 minutes or until the potatoes are tender when poked with a fork.
Remove from heat and drain potatoes.
Return to the pan and add the cream cheese, butter, milk, salt, garlic powder and pepper.
Use an electric mixer on medium low speed and mix until the butter and cream cheese have melted and the mixture is smooth.
Serve with extra butter slices on top and fresh chives if desired.

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for 3-4 months. Keep in mind freezing may change the texture; mashed potatoes are best served fresh.
Reheating: Reheat portions in the microwave, or if you have a large pan, you can reheat in the oven.
Make Ahead: Follow the recipe to completion, then cover and store in the fridge for up to 24 hours. To reheat, drizzle melted butter on top and bake at 350℉ for about 20-30 minutes or until warmed through.

Simmer, don't boil. If the water starts really bubbling, turn down the heat or your potatoes could fall apart and become a mushy mess.
Cut chunks in even sizes for even cooking.
Cream cheese should be the brick style, full fat variety. Others can be used, but may not yield the same results.
For ultra creamy potatoes, use an electric mixer. For more texture, mash by hand.

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