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Cream Cheese Mashed Potatoes

Cream cheese mashed potatoes are simmered until fork-tender, then mashed with warm butter and milk for a creamy, mostly smooth texture. Softened cream cheese adds a rich finish to this comforting side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 8 cups cold water plus more as needed to cover
  • 1.5 tsp kosher salt divided
  • 6 tbsp unsalted butter
  • 0.5 cup whole milk
  • 1 block (8 oz) cream cheese softened and cut into pieces
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot

Method
 

  1. Put the potatoes, 8 cups cold water, and 1 teaspoon of the salt in a 6-quart pot, adding more water if needed to cover the potatoes by 1 inch.
  2. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  3. While the potatoes cook, warm the butter and milk in a small saucepan over low heat until the butter is melted; do not boil.
  4. Drain the potatoes well and return them to the pot.
  5. Mash the potatoes until mostly smooth, then add the warm butter mixture and cream cheese and mash until creamy.
  6. Stir in the remaining 1/2 teaspoon salt and the black pepper, taste and adjust the seasoning if needed.
  7. Serve hot.

Notes

For the smoothest texture, mash the potatoes while hot and add the warm butter and milk mixture. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may change. For a lactose-free option, use lactose-free milk and cream cheese.