These cream cheese mashed potatoes are for those who love cheese, garlic, and potatoes like a BOSS! My recipe turns out so smooth and rich like you won’t even believe. Whether you use these to sop up some bomb sawmill gravy, eat with smothered pork chops or eat alone in a bowl, you will stay winning.
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Ingredient Notes
- Olive Oil: or another neutral oil.
- Yukon Gold Potatoes: or russets.
- Unsalted Butter: or salted.
- Cream Cheese: Full-fat is best or a flavored variety like chive, garlic, or even jalapeño for some heat.
- Half and Half: or heavy whipping cream.
How to make Cream Cheese Mashed Potatoes
First, Roast Your Garlic!
- Slice the top of the garlic head so all cloves are showing.
- Add garlic to a large piece of foil and drizzle with olive oil.
- Wrap the garlic completely and place it on a baking sheet.
- Bake until garlic is fragrant, tender, and lightly browned.
Start on your mashed potatoes
- To a stockpot, add water, potatoes, salt, and bring to a boil.
- Cook until tender when pierced with a fork. Then, drain and rinse potatoes.
- Mash potatoes with potato masher or sturdy whisk. Add in roasted garlic, butter, cream cheese, onion powder, remaining salt, and pepper.
- Stir while slowly adding in half and half.
- Stir in chives.
- Serve immediatly with a knob of butter on top.
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Cream Cheese Mashed Potato Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 1 garlic head
- 1 teaspoon olive oil
- 4 quarts water
- 2 pounds Yukon gold potatoes peel, diced, rinsed
- 8 tablespoons unsalted butter softened
- 4 ounces cream cheese softened
- ½ cup half and half
- ½ teaspoon onion powder
- 1 tablespoon + 2 teaspoons kosher salt divided
- ¼ teaspoon black pepper
- 1 tablespoon minced chives
Instructions
- Preheat oven to 400F.
- Slice top ½ inch of garlic head so all cloves are showing. Add garlic to large piece of foil and drizzle with olive oil, then wrap completely. Place garlic on baking sheet and bake for about 50 minutes, or until garlic is fragrant, tender, and lightly browned.
- To a large stockpot, add water, potatoes, and 1 tablespoon salt and bring to a boil. Cook for about 8-10 minutes, or until tender when pierced with a fork. Drain and rinse potatoes.
- Mash potatoes with potato masher or sturdy whisk.
- Add in roasted garlic, butter, cream cheese, onion powder, remaining salt, and pepper and stir while slowly adding in half and half. Do not add all the liquid at once.
- Taste for additional seasoning, stir in chives, and serve immediately.
Notes
Nutrition
Recipe Tips
- Don’t Over Mash: Over mashing can lead to a gluey texture.
- Watch the Cooking Time: Test your potatoes for doneness around the 8-minute mark. A fork should easily pierce the potato without resistance.
- Use Room Temp Ingredients: When adding your butter, cream cheese, and half and half so they aren’t lumpy.
- Don’t Start With Boiling Water: Start with cold water when boiling your spuds. This ensures even cooking from the outside in, so your potatoes become tender throughout without becoming waterlogged.
Recipe help
Can I substitute cream cheese for sour cream?
Absolutely! If you’re looking for a slightly tangier taste, you can replace the cream cheese with sour cream. Just remember, sour cream is a bit lighter in texture than cream cheese, so you might want to adjust the quantity based on your desired consistency.
My mashed potatoes came out gluey. How can I fix them?
Gluey mashed potatoes often result from over-mashing or using a food processor. One way to fix this situation is by turning them into a Potatoes au Gratin dish! Layer the gluey mashed potatoes with some grated cheese, sprinkle some herbs, and bake until golden and bubbly.
More Mashed Potato Recipes
- Sour Cream Mashed Potatoes
- Garlic Mashed Potatoes Recipe
- Slow Cooker Mashed Potatoes
- Mashed Sweet Potatoes
- Smashed Potatoes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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Hi ! Do you peel the roasted garlic before adding it to the potatoes or do the papery skins dissolve In the mixing ?
Thanks
Yes, you want to squeeze out the garlic after roasting the skin will not dissolve.
The cream cheese in these gives it some extra richness that is so decadent.
Whats also delicious is to sub bousin cheese, (shallot flavor is my favorite), for the cream cheese!!
These creamy, smooth, tangy and fabulous mashed potatoes are perfect for my family.
This was SO creamy and delicious. I will never make mashed potato without cream cheese again.
These babies have the perfect creamy consistency! Everyone loved them. Definitely going to make these again. Thank you!
Omg…this is incredibly delicious. Cream cheese and potatoes are such a match…..