Go Back

Cream Cheese and Chive Mashed Potatoes

Cream cheese and chive mashed potatoes are boiled until fork-tender, then mashed with butter, softened cream cheese, and warm milk. Fresh chives add a bright finish to the fluffy, mostly smooth potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 363
Ingredients Method Notes

Ingredients
  

  • 3 lb potatoes Yukon Gold, peeled and cut into 1 1/2-inch chunks
  • 4 qt water or enough to cover the potatoes by 1 inch
  • 1 tbsp kosher salt divided
  • 4 tbsp butter unsalted
  • 4 oz cream cheese softened and cut into pieces
  • 0.5 cup whole milk
  • 0.5 tsp black pepper
  • 0.25 cup chives fresh, finely sliced

Method
 

  1. Put the potatoes in a 5-quart pot and cover with the water, or enough to cover the potatoes by 1 inch.
  2. Stir in 2 teaspoons of the salt and bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes and return them to the pot. Set the pot over low heat for 1 to 2 minutes, shaking it gently, until the potatoes look dry on the surface.
  4. Warm the milk in a microwave-safe measuring cup in the microwave for 30 to 45 seconds, until warm but not boiling.
  5. Add the butter and cream cheese to the potatoes and mash until mostly smooth.
  6. Gradually add the warm milk and mash until fluffy.
  7. Stir in the remaining 1 teaspoon salt, the pepper, and the chives.

Notes

For fluffy potatoes, dry them over low heat until the surfaces look dry before mashing, and avoid over-mashing. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change. Use lactose-free milk and cream cheese if needed.