Who doesn’t love mashed potatoes? Even more delicious is Cream Cheese Mashed Potatoes. This classic comfort food has even more flavor with roasted garlic and cream cheese. Top them with some chives for the ultimate soul-satisfying food.
I didn’t think mashed potatoes could get any better than my roasted garlic red potatoes, but boy was I wrong. Now, I still love them and will continue to make them. But adding cream cheese to the mix was a game-changer.
This fabulous recipe is great for the holidays, but honestly, I plan to make these more often than that. Even if I weren’t crazy about these fantastic spuds, my family would insist on having them in the regular rotation.
Mashed Potatoes with Cream Cheese
A few simple ingredients make these mashed potatoes with cream cheese richer and smoother than your regular potatoes.
OK, the added ingredients are not considered healthy food. But they won’t kill you, either. So don’t let that stop you from enjoying these creamy, cheesy, garlicky spoonful delight.
Mashed potatoes are so easy to whip up, and it honestly takes very little more effort to throw in some cream cheese. So decadent that you’ll impress your guests and so easy, you’ll be giving in to the craving on a regular weeknight.
- Garlic – When roasted, it adds another flavor dimension. I like to roast extra to have on hand in the fridge.
- Thyme is an aromatic herb that adds an earthy mintiness. I put it with the garlic when roasting it.
- Salt is a must-have flavor enhancer.
- Olive oil – A light drizzle adds flavor to the garlic and keeps it from drying out while it’s roasting.
- Russet potatoes are the base ingredient for this impressive recipe. I prefer Russet over Yukon, but you can use either one.
- Cream cheese adds an exciting and delicious kick to everyday mashed potatoes.
- Sour cream is always a required ingredient in mashed potatoes at my house. It adds the perfect tang to mild potatoes.
- Butter makes food rich. It’s 100% natural and oh so delicious.
- Salt and pepper (black or white pepper) – If you want perfectly white potatoes, you can use white pepper. I don’t mind the black specks in my mashed potatoes.
- Parsley is a beautiful and healthy garnish. A splash of green makes the white mashed potatoes more attractive.
Potatoes – It’s hard to make mashed potatoes without potatoes. However, I have had mashed cauliflower that made me happy. If you’re worried about carbs, go for it.
Cream cheese – It’s hard to beat this dairy product. If you’re worried about the fat content, then you can use Neufchatel. It’s a low-fat version of cream cheese.
Tips and Tricks
Always start the potato cubes in cold water, then put them on the stove and turn on the heat. Potatoes added to hot water tend to cook unevenly.
Simmering the potatoes instead of boiling them will help them hold together without falling apart and getting soggy. Who wants soggy potatoes?
You can mash the potatoes with a ricer if you have one, then whip in the rest of the ingredients.
Serving and Storage Instructions
Yes, you can make them ahead. Make the mashed potatoes according to the recipe, and then put them in a slow cooker with an extra ¼ cup of whole milk so they don’t dry out. They’ll stay warm and scrumptious for three or four hours, giving you time to get the party going.
Leftover mashed potatoes with cream cheese will last for about five days covered in the fridge.
Freezing is not my favorite way to keep mashed potatoes, but you can store them in sealable freezer bags for about eight months. When you’re ready, you can thaw them in the fridge overnight.
Russet and Yukon gold potatoes are the starchiest and make the creamiest, smoothest mashed potatoes with cream cheese. If you want to leave the skins on, red potatoes are a good choice.
Yes, and it’s super easy. Peel and cut up the potatoes, then put them in the instant pot and barely cover with water. Set it for 12 minutes, then release the pressure, drain it, whip them, and mix them with the remaining ingredients.
Feel free to stir in favorites like chives or fresh herbs. I like to use flavored cream cheese for a tasty twist. And don’t forget that you can use the same toppings that go on twice-baked potatoes.
What to Eat with Cream Cheese Mashed Potatoes
Mashed potatoes go with almost everything. They are unquestionably classic with turkey, green beans, and giblet gravy (or go check out my epic Easy Gravy Recipe Collection HERE). Another meal that they go great with is steak and sauteed Brussels sprouts.
More Thanksgiving Sides
- Green Bean Casserole – The traditional way to fix green beans for the holidays is with a creamy mushroom sauce and topped with crunchy onions.
- Cornbread Dressing – Delicious and spicy, this cornbread dressing is filling and soul-satisfying.
- Baked Acorn Squash – A typical fall vegetable made either sweet or savory, whichever one you’re in the mood for.
- Cranberry Sauce – An exquisite sweet and sour sauce with the fruitiness of cranberries and a twist of orange and holiday spices is the perfect side.
- Sweet Potato Casserole – This delightful casserole that can double as a dessert is a traditional holiday dish. It’s covered in marshmallows or topped with pecans.
How to Make Cream Cheese Mashed Potatoes
- Peel some of the outer layers of the garlic: Do not remove all of the head’s peels.
- Cut the top ¼” to ½” off of an entire head of garlic to make each clove visible. Make sure all the cloves are exposed.
- Place the head of garlic on foil with thyme. Drizzle the top of the garlic with about a teaspoon of oil.
- Wrap it up with parchment paper and tie with kitchen twine and place it in the oven. You can use foil paper in place of parchment paper. Roast for about 35-40 minutes. Cooking times vary depending on the size of the garlic head, its age, and oven temperature. The garlic is ready when it’s completely soft, fragrant, and easily pierced with a spoon or knife. (Photo 1)
- Let the garlic cool, then squeeze individual cloves out of the skin. (Photo 2)
Preparing the Potatoes
- Peel the potatoes, removing spoiled spots, such as bruising and discoloration. Cut into medium even-sized chunks. Place potatoes in water as you peel to prevent discoloration. (Photo 3-6)
- Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1-2 teaspoons of salt and enough water to cover the potatoes. (Photo 7)
- Bring to a simmer and cook until fork-tender—drain water from the potatoes. Return potatoes to the stove and simmer for about a minute to remove extra moisture from the potatoes. (Photo 8-9)
- Transfer potatoes into a large bowl while still hot. Then, add roasted garlic, soft butter, sour cream, cream cheese, and black pepper. (Photo 10)
- Start mixing, adding warm milk as needed until smooth and fluffy. You may add more milk if desired. (Photo 11)
- Season to taste with salt and pepper. Serve warm. (Photo 12)
Watch How To Make It
Cream Cheese Mashed Potatoes
- 1-2 garlic head, 2 medium or 1 large
- 1-2 sprigs fresh thyme
- olive oil
- 2-2 ½ pounds (907-1,133 g) russet potatoes
- 1-2 teaspoons (5-10 g) salt
- 3-4 ounces (85-113 g) soft butter
- ⅓ cup (76 g) sour cream, room temperature
- 4 ounces (120 g) cream cheese
- salt and freshly ground black or white pepper, to taste
- chopped parsley or chives
- Peel some of the outer layers of the garlic: Do not break up the head.
- Cut the top ¼” to ½” off of a whole head of garlic to make each clove visible. Make sure every garlic clove is exposed.
- Place the head of garlic on a foil paper together with the thyme. Drizzle the top of the garlic with a bit of oil, about a teaspoon.
- Wrap it up with parchment paper and tie with kitchen twine and place it in the oven. Use foil paper in place of parchment paper.
- Roast for about 35 – 40 minutes. Cooking times would vary depending on the size of the garlic head, its age, and oven temperature. The garlic is ready when it’s completely soft fragrant and can easily be pierced with a spoon or knife.
- Let the garlic cool, then squeeze individual cloves out of the skin.
- Peel the potatoes, removing spoiled spots, such as bruising and discoloration. Cut into medium even-sized chunks. Place potatoes in water as you peel to prevent discoloration.
- Wash the potatoes and rinse until water runs clear. Place the potatoes in a large pot with about 1-2 teaspoons of salt and enough water to cover the potatoes.
- Bring to a boil, cook until fork tender. Drain water from the potatoes.
- Return potatoes to the stove and simmer for about a minute to remove moisture from the potatoes.
- Transfer the potatoes into a large bowl while still hot. Then, add roast garlic, soft butter, sour cream, cream cheese, and black pepper. Start mixing, adding warm milk as you go until smooth and fluffy. You may add more milk, if desired.
- Season to taste with salt and pepper. Garnish with parsley and serve warm.
Tips & Notes:
- Always start the potato cubes in cold water, then put them on the stove and turn on the heat. Potatoes added to hot water tend to cook unevenly.
- Simmering the potatoes instead of boiling them will help them hold together without falling apart and get soggy. Who wants soggy potatoes?
- You can mash the potatoes with a ricer if you have one, then beat in the rest of the ingredients.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.