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Cream Cheese Mashed Potatoes

Cream cheese mashed potatoes are made with Yukon Gold potatoes, softened cream cheese, butter, and warm milk for a creamy, mostly smooth side dish. Simmer the potatoes until fork-tender, then mash them right in the hot pot.
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Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1 1/2-inch pieces
  • 2 tsp kosher salt divided
  • 6 oz cream cheese softened and cut into cubes
  • 4 tbsp unsalted butter
  • 0.67 cup whole milk warmed
  • 0.25 tsp black pepper
  • water cold, enough to cover the potatoes by 1 inch

Method
 

  1. Put the potatoes in a large pot.
  2. Cover with cold water by 1 inch and stir in 1 1/2 teaspoons salt.
  3. Bring to a boil over high heat.
  4. Reduce the heat and simmer for 15–20 minutes, until the potatoes are fork-tender.
  5. Drain the potatoes well and return them to the hot pot.
  6. Let them steam for 1 minute to evaporate excess moisture.
  7. Add the cream cheese and butter, then mash until mostly smooth.
  8. Gradually stir in the warm milk, the remaining 1/2 teaspoon salt, and the pepper until creamy.

Notes

For the creamiest texture, let the potatoes steam for 1 minute after draining to evaporate excess moisture. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may change. For a dairy-free version, use dairy-free cream cheese, butter, and milk.