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Cream Cheese Mashed Potatoes

Cream cheese mashed potatoes combine tender Yukon Golds, softened cream cheese, butter, and warm milk for a creamy, mostly smooth side dish. Simmer the potatoes until fork-tender, then mash everything together for a rich, comforting texture.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 6 cups water or enough to cover the potatoes by 1 inch
  • 1.5 tsp kosher salt divided
  • 1 package (8 oz) cream cheese softened and cut into cubes
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • 0.25 tsp black pepper

Method
 

  1. Put the potatoes in a 6-quart pot and cover with the water.
  2. Stir in 1 teaspoon of the salt.
  3. Bring to a boil over high heat, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
  4. While the potatoes cook, warm the milk in a microwave-safe cup for 30 to 45 seconds, until hot but not boiling.
  5. Drain the potatoes well and return them to the pot over low heat for 1 to 2 minutes, stirring, to evaporate excess moisture.
  6. Add the cream cheese and butter and mash until mostly smooth.
  7. Gradually mash in the warm milk, remaining 1/2 teaspoon salt, and pepper until creamy.

Notes

For the creamiest texture, warm the milk before adding it. Refrigerate leftovers in an airtight container for up to 4 days; freezing is possible, though the texture may become grainy. For a lactose-free version, use lactose-free cream cheese, butter, and milk.