Cream Cheese Mashed Potatoes
When the holiday season rolls around or we just want the ultimate comfort food side dish, we always turn to Cream Cheese Mashed Potatoes. They’re creamy, rich, and dreamy enough to steal the spotlight from even the main course!
This recipe has been a staple at our family gatherings for years. It’s that one dish we all fight for seconds of, because there’s just something about the combo of butter, sour cream, and cream cheese that makes it totally irresistible.
If you’re into cozy dishes like this one, you might also love our Garlic Roasted Potatoes, Slow Cooker Mac and Cheese, or Roasted Garlic Parmesan Sweet Potato. They’re all perfect sides for weeknight dinners or special occasions.
Table of contents
Why You’ll Love This Recipe
- Creamy and luscious: The cream cheese and sour cream make these mashed potatoes velvety smooth.
- Super flavorful: No bland mash here, the combination of butter, salt, and tangy dairy gives it a bold, comforting taste.
- Great for holidays: This recipe makes enough to feed a crowd, and it holds up beautifully for serving buffet-style.
- Easy to prep ahead: You can make them in advance and just reheat when you’re ready to serve.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
To get that signature creaminess, we rely on a dreamy mix of sour cream, heavy cream, cream cheese, and butter. The 5 pounds of potatoes form the hearty base, while simple seasoning like salt and black pepper rounds out the flavor. It’s comfort food at its best with ingredients that are easy to find.
Variations
- Garlic mashed potatoes: Add 4-6 roasted garlic cloves during mashing.
- Herb-infused: Stir in fresh chopped rosemary, thyme, or parsley.
- Cheddar twist: Mix in 1 cup of shredded sharp cheddar for extra richness.
- Bacon-loaded: Crumble crispy bacon on top or mix it right into the mash.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Peel and cube the potatoes, then boil in salted water until fork-tender. Drain and set aside.
- In the hot pan, melt butter with heavy cream.
- Add potatoes back to the pot and mash. Mix in salt, pepper, sour cream, and cream cheese. Mash until smooth.
- Garnish and serve.
Expert Tips
- For ultra-smooth potatoes, use a potato ricer or food mill.
- Don’t overmix; it can make the potatoes gummy.
- Warm your dairy before adding to help it blend better.
- Taste as you go and adjust seasoning to your preference.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
We love Yukon Gold or Russet potatoes for their fluffy texture and ability to soak up all the creamy goodness.
Yes! You can make it a day ahead and gently reheat on the stove or in the oven with a splash of cream to loosen it up
Absolutely! Store in a freezer-safe container for up to 2 months. Thaw and reheat with extra cream or butter.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cream Cheese Mashed Potatoes
Equipment
- knife and cutting board
- large pot
- strainer/colander
- potato masher or electric mixer
Ingredients
- 5 pounds potatoes
- 1 teaspoon salt
- ½ cup heavy cream
- 1 cup sour cream
- 6 ounces cream cheese
- ½ cup butter
- ¼ teaspoon black pepper
Instructions
- Peel and cut the potatoes into 2” cubes and boil in salted water until tender. Drain and leave the potatoes in the strainer/colander while placing the pan back on the hot burner.
- Place the pan back on the hot burner and place the butter and heavy cream to heat until the butter is melted.
- Add the potatoes back into the pan and start to mash. Add in the salt, pepper, sour cream, and cream cheese and mash until potatoes are smooth and without lumps.
- Garnish with fresh chives, extra butter. Serve hot!
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
