Cream Cheese Mashed Potatoes

5 from 5 votes

Cream Cheese Mashed Potatoes

Cream cheese mashed potatoes are so good you'll be licking the plate! Made with roasted garlic, Yukon potatoes and cream cheese for a creamy smooth finish.

Prep Time1

Cook Time20

Total Time1 20

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 350kcal

Author: Jocelyn Delk Adams

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

Mind Your Mashing: Aim for a lush texture by mashing just to the point of creaminess. Excessive mashing could make them sticky.
Timing is Everything: Test your spuds for softness around the 8-minute timeframe. You'll want a fork to slide through with zero fuss. Overcooking risks a soggy result.
Opt for Even Temperatures: Use butter, cream cheese, and half and half at room temperature for a smoother blend and lump-free consistency.
Begin with Cold Water: Initiate the boiling process with cold water to promote uniform tenderness from surface to center.

Nutrition