Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes are creamy potatoes made with Russet potatoes, cream cheese, sour cream, butter, salt and pepper for the must-have side dish for any holiday gathering.

I come from a potato loving family! I am serious- we are ALL about our potato dishes so mashed potatoes are on the table for every single holiday and a lot of family dinners. Everyone has a different idea of what “perfect” potatoes are but myself and my family, we like them thick, creamy and buttery. They have to be be the perfect consistency to hold a little (okay,  A LOT) of gravy in the middle too. These potatoes are all of those things.

Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes are really easy to make. Cook the potatoes until firm and mix in all the ingredients. Serve hot and in bulk! When feeding my family of four, I use this recipe and we will eat it for a few meals throughout the week. During holidays like Thanksgiving, we actually make about 20 pounds of potatoes. That sounds insane but like I said, we are potato people!

Tips & Tricks

Wash, peel and dice the potatoes and then place into a pot. THEN, fill the pot with cold water. Cooking potatoes in cold water and then bringing to a boil oppose to adding the potatoes to boiling water, make for a much more even cook on the potatoes.

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Cream Cheese Mashed Potatoes

Cream Cheese Mashed Potatoes are creamy potatoes made with Russet potatoes, cream cheese, sour cream, butter, salt and pepper for the must-have side dish for any holiday gathering. 

Course Side Dish

Keyword potatoes, side

Total Time 40 minutes

Servings 12 servings

Author Amber

Ingredients

• 5 pounds Russet potatoes
• 1 cup butter
• 8 ounces cream cheese
• 1 cup sour cream
• 1 teaspoon salt plus more in boiling water
• 1 teaspoon pepper
• 1/4 cup milk optional
• green onion garnish

Instructions

• Wash, peel and quarter the potatoes. 
• Place in a large pot and fill with water.  Salt the water generously. 
• Bring the water to a boil and cook for about 25 minutes or until potatoes are tender. 
• Drain and place back into the large pot or a large mixing bowl. 
• Add butter, cream cheese and sour cream. Use a hand mixer to beat until the potatoes are smooth. 
• Add salt and pepper to taste (I use one teaspoon each) and if you want thinner potatoes add about 1/4 cup milk (more if your prefer). Beat again. 
• Serve. You can garnish with parsley or green onion. 

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