Cream Cheese Mashed Potatoes Recipe
This cream cheese mashed potatoes recipe is out of this world! Whether you are making them for Thanksgiving, Sunday dinner, or just a regular old night in, they are sure to be a crowd pleaser!
I showed you how to make yummy {frozen} rolls yesterday, and today I want to share my absolute FAVORITE cream cheese mashed potatoes recipe.
These are so yummy! You could even skip the gravy with these amazing potatoes!
For mashed potatoes as a side dish, I usually plan about 1/3 pound of potatoes per person, then throw in a couple extra for good measure.
5 pounds of potatoes serves about 12-15 people.
10 pounds of potatoes serves about 25-30 people.
15 pounds of potatoes serves about 40-45 people.
20 pounds of potatoes serves about 50 people.
Heck yes you can! I have made mashed potatoes so many times, for so many family parties, dinners, and holidays. I have always, every single time, made them with my kitchen aid mixer.
The only thing to beware of, is over mixing. You can easily change your beautiful potatoes into a big gloppy, starchy mess, if you over mix them.
Yes. Always! I don’t know who came up with the idea that lumpy potatoes are bad. You know what’s bad? Over mashed, over mixed, and over processed potatoes. You know what’s good? A little chunk here or there, so you know you aren’t eating instant potatoes from a box.
Traditionally, yes, you should serve mashed potatoes with gravy. But traditionally, mashed potatoes aren’t made with cream cheese and seasoning salt. So if you make my potatoes, don’t feel like you need to serve it with gravy. You can have it as an option, but the only reason to have gravy (in my opinion) is to cover up how gross some people’s potatoes are. Haha!
Yukon Gold potatoes are best for mashed potatoes. They are buttery and creamy, and if you decide to leave the peel on, it is thin and tender. Red potatoes are next best. Reds mash up really nicely, and are very flavorful, but are not as buttery or smooth as Yukon Golds. Russets can be used for mashed potatoes, but will give you more of a starchy texture, and do not have as much flavor as Reds or Yukon Golds.
If you are serving some type of meat with your potatoes, I would use that type of gravy. If you are using gravy packets, you can use Turkey gravy for turkey and chicken, or brown gravy for beef. If you are serving pork, white or country gravy goes best.
If you have drippings from the meat, you make gravy from the drippings.
If you have drippings from your meat, you can reserve it for gravy. Simply remove all of the meat, bones, etc, so you are left with only the drippings. Put the drippings in a saucepan, over medium heat. On the side, mix together 1 cup water with 2 tablespoons corn starch. When the drippings come to a boil, slowly pour the water/cornstarch mixture into your drippings, about 2 tablespoons at a time, until the drippings have thickened. Add salt and pepper to taste.
Cream Cheese Mashed Potato Recipe
This recipe is for 5 pounds of potatoes, so adjust accordingly if you are making more. I am using regular old russet potatoes, but if they’d have been on sale, I would have used yukon gold. mmmm.
Time needed: 40 minutes
How to make cream cheese mashed potatoes
- Boil Water
Start by boiling a large pot of water with 3 tablespoons of salt. Yes, that feels like a lot of salt, but seasoning the water makes the potatoes SO much better. Just trust me on this one.
For 5 pounds of potatoes, I use a 7 quart stock pot. - Wash and Peel Potatoes
While the water is coming to a boil, you’ll wash and peel your potatoes. I like mine with a little skin left on, but you can peel them all the way if you want.
- Cube Potatoes
Once your potatoes are clean and peeled (or peeled-ish) cut them into cubes. Try to keep your cubes about 1 inch square. The larger the cubes, the longer they take to cook. Try to cut them as uniform as you can.
- Boil Potatoes
Drop your potatoes into the pot of boiling water. Boil until the potatoes are tender. My 1-inch cubes took about 20 minutes. You’ll know they’re done when you stick a fork in it and the potato splits and starts to fall apart.
- Drain Potatoes
Place a colander in your sink. Dump the potatoes into the colander and let them sit until most of the water is drained off. You want to be rid of most of the water, but don’t let them sit for too long and cool. You want them HOT
Be careful with this step, as the potatoes are very hot and steamy. - Place Potatoes in Mixing Bowl
Dump the potatoes into the bowl of your stand mixer. I use my kitchen aid, fixed with the paddle attachment, to mash my potatoes. You could also mash them by hand, with a potato masher if you’d rather.
- Add Butter and Seasoning
Before mashing, add a cube (1/4 pound) of butter and an 8 ounce block of cream cheese. Both softened. I like to cube them up so they melt faster and mix in better.
You’ll also throw in 2-3 tablespoons of seasoning salt and one teaspoon crushed black pepper. - Add Milk or Cream
Now add your milk or cream. You’ll need to add enough milk that your potatoes aren’t dry, but you don’t want them runny. I’d say about 3/4 cup should do it.
You can use any milk, half and half, or cream you have on hand. I usually use 2% milk, but on special occasions, I’ll use whole milk or cream. - Mash Potatoes
Mix it all together in your mixer. Now, the trick is to mash up the potatoes without mixing too fast or long, which will make your potatoes starchy and gloopy. Yes, gloopy is a word.
Now, let’s talk about consistancy. If you like smooth as a baby’s bottom potatoes, this method is not for you. These potatoes are a little bit lumpy, and we are ok with that. After all, we aren’t making WHIPPED potatoes, are we? - Taste Test
Taste your potatoes. You might need to add more seasoning salt or pepper. Maybe even more milk if they are too thick or dry. But chances are, this recipe will get you pretty close to perfection.
 Now, if potatoes aren’t your assignment this year, you can be assured that next year, you will be assigned to bring the mashed potatoes to Thanksgiving dinner.
So be sure you save this recipe! You can hover your mouse over the picture above and click on the “pin it” button that appears, and pin it to your pinterest account. Enjoy!
Cream Cheese Mashed Potatoes
These are the best mashed potatoes you'll ever have! They are so good, you don't need gravy!
Ingredients
- 5 pounds potatoes
- 1/2 cup butter, softened and cut into small cubes
- 8 ounces cream cheese, softened and cut into small cubes
- 2-3 tablespoons seasoning salt
- 1 tsp black pepper
- 3/4 cup milk or cream
Instructions
- Bring water to boil in large stock pot, with 3 tbsp salt.
- While water is boiling, wash & peel potatoes.
- Cut potatoes in 1 inch cubes
- Boil potatoes until tender
- Drain the potatoes
- Place in mixing bowl, add butter, cream cheese, and seasoning salt.
- Using the paddle attachment on a stand mixer, slowly start mixing potatoes.
- Slowly pour the milk or cream into the potatoes as they mix, until the right consistency is reached.
- Taste the potatoes. Add more seasoning salt or milk, if needed.
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