Description
Ultra-creamy, buttery mashed potatoes with a rich and tangy twist from cream cheese—perfect for any meal or holiday feast!
Ingredients
2 pounds Yukon Gold or Russet potatoes, peeled and cubed
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup whole milk or heavy cream
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 tablespoon chopped fresh chives (optional, for garnish)
Instructions
- Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil over medium-high heat.
- Reduce heat and let potatoes simmer for 15-20 minutes or until fork-tender.
- Drain potatoes, return to pot, and let sit for 1-2 minutes to evaporate excess moisture.
- Add softened cream cheese, butter, milk (or heavy cream), salt, black pepper, and garlic powder (if using).
- Mash the potatoes using a potato masher or hand mixer until smooth and creamy. Add more milk if needed for desired consistency.
- Taste and adjust seasoning. Transfer mashed potatoes to a serving dish.
- Garnish with fresh chives, extra butter, or black pepper. Serve warm and enjoy!
Notes
You can use different types of potatoes such as red or sweet potatoes for a twist.
To make these mashed potatoes dairy-free, swap cream cheese for a non-dairy version and use plant-based butter and milk.
Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 280 kcal
