Cream Cheese Mashed Potatoes
These cream cheese mashed potatoes are incredibly creamy, savory, and smooth thanks to warm milk, butter, and just the right amount of cream cheese. They’re simple enough for weeknights yet special enough to earn a place on your holiday table.
Ingredients
- 4 lbs Yukon gold potatoes peeled and cut into 1-inch cubes
- 3 cloves garlic peeled and smashed
- 2 teaspoons salt divided, plus more to taste
- 2 tablespoons unsalted butter
- ½ cup cream cheese cubed
- ¾ cup milk whole or 2%
Instructions
- Add the cubed potatoes to a colander and thoroughly rinse with cold water. Drain.
- Add the potatoes and the whole garlic cloves to a Dutch oven or stockpot. Cover with about 1 inch of cold water and stir in 1 teaspoon of salt.
- Bring to a boil over high heat. Reduce the heat to medium and simmer for 14-16 minutes or until the potatoes are fork-tender.
- Drain the potatoes and garlic very well in a colander.
- While the potatoes drain, heat the cream cheese, milk, and butter in the saucepan over medium-low heat for 4-5 minutes, stirring frequently, until the butter and cream cheese are melted and just steaming (do not simmer or boil).
- Transfer the well-drained potatoes and garlic (if desired for extra flavor) to a mixing bowl or the bowl of a stand mixer fitted with the whip attachment. Add the remaining 1 teaspoon of salt and the melted cream cheese mixture.
- Mash or whip the potatoes until your preferred consistency. Season to taste with salt and serve hot!
Notes
Storage Directions
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Once cooled to room temperature, transfer the potatoes to a freezer-safe container and store in the freezer for up to 2 months. Defrost overnight in the fridge until thawed.
- Reheating: Warm the potatoes in the microwave on low or in a saucepan over low heat with a splash of milk to keep them creamy.
- Rinse the potatoes before boiling. This removes extra surface starches, keeping the mash fluffy rather than sticky or gummy.
- Drain very well. Letting steam escape keeps the potatoes light and fluffy instead of wet or heavy.
- Warm the butter, milk, and cream cheese before mixing. Warm dairy absorbs more smoothly into the potatoes, helping everything blend evenly.
- Don’t over-mash. Overworking potatoes releases starch, which can make them gummy. Mash or whip just until your preferred consistency.
- Don’t stress about separated dairy. Cream cheese can look lumpy as it melts with the butter and milk, but it fully incorporates once mixed with the hot potatoes.
- Leave the garlic in for deeper flavor. You can remove the garlic before mashing if you prefer a milder taste, but leaving it in gives the potatoes delicious savory depth.
- For extra-smooth potatoes, use a ricer. Ricing the potatoes before adding the warm dairy creates an ultra-light, silky texture.
Nutrition
Calories: 262kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 651mgPotassium: 1010mgFiber: 5gSugar: 3gVitamin A: 305IUVitamin C: 45mgCalcium: 71mgIron: 2mg
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