Cream Cheese Mashed Potato Recipe

Bowl full of delicious cream Cheese Mashed Potatoes with melted butter on top

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5 from 5 votes

Cream Cheese Mashed Potato Recipe

Cream cheese mashed potatoes 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

Storage: Once your mashed potatoes have cooled to room temperature, transfer them to an airtight container and pop it in the fridge.

To reheat the mashed potatoes, simply place them in a pot over low heat, stirring occasionally. If they seem a bit dry, you can add a splash of milk or a pat of butter to bring back that creamy consistency.

They will last in the fridge for up to 3-4 days. However, it's always a good idea to give them a sniff and a quick taste before reheating, to ensure they're still fresh. Trust your senses!

Freezing: Portion them into individual servings or as one large batch in freezer-safe bags or containers, removing as much air as possible. When you're ready to enjoy them again, thaw in the fridge overnight before and reheat. They can remain frozen for up to 2 months.

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