Cream Cheese Mashed Potatoes

5 from 3 votes

This recipe for cream cheese mashed potatoes is the only one you'll need!

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Keyword: holiday side dish, mashed potatoes

Servings: servings

Calories: 470kcal

Place quartered potatoes in a large pot and cover with cold water (just enough to fully cover the potatoes). Heat over MED HIGH heat and bring to a boil.
Season with a generous sprinkle of salt, then keep boiling for 15-20 minutes, or until you can easily pierce a piece of potato with a fork.

Drain potatoes in a colander, then return to the same pot you cooked them in. Let the potatoes there, so any excess water is evaporated.

To a saucepan, add butter and heat over MED heat to melt. Once melted, add garlic and cook for a couple of minutes, until garlic is softened and very fragrant.
Add the cream cheese, heavy cream, and milk and cook several minutes, stirring occasionally, or until the cream cheese is melted and the cream and milk are warmed through.

Add cream cheese mixture to the cooked potatoes, and season with salt, black pepper, and seasoned salt. Mash with a potato masher until your desired texture is reached.
Taste, and adjust seasonings to your tastes.

Serve hot, garnished with a sprinkle of minced parsley and chives, and topped with a pat of unsalted butter.

I've estimated this recipe serves 10, but you're free to divide the mashed potatoes into as many servings as you'd like.

You can make the mashed potatoes, then cool them completely and refrigerate in an airtight container. This can be done 1-2 days ahead of time.

The day you want to serve them, you have a couple of options to reheat them.

Instant Pot – add mashed potatoes to Instant Pot insert, secure the lid and press “keep warm”. Stir occasionally and warm until potatoes are heated through. Top with a few pats of butter, stir and serve.
Crockpot – add mashed potatoes to slow cooker, cover and cook on LOW for 3 hours, stirring a few times. Right before serving, dollop with a little bit of butter and stir.
Oven – add mashed potatoes to pan, and bake at 375°F for 30-45 minutes, stirring once or twice. Add additional butter or cream if needed before serving.

Instead or quartering the potatoes, chop them into 1" pieces.
Add potatoes to slow cooker and cover with 4 cups of chicken broth.
Season with a big sprinkle of salt, then cover and cook on HIGH for 3 1/2 - 4 hours, or until fork tender.
Drain well, then proceed with the "Melt butter and warm liquids" part of the recipe above.

Add quartered potatoes to instant pot, then add 3 cups of chicken broth and 3 cups of water (or however much water it takes to cover the potatoes).
Season with a big sprinkle of salt, then secure the lid and pressure cook on HIGH for 12 minutes.
Move valve to "venting" and release the pressure.
Drain well, then proceed with the "Melt butter and warm liquids" part of the recipe above.