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Cream Cheese Mashed Potatoes

  • Author: Stephanie Pass
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 servings 1x


These are the best-est, creamiest, dreamiest, so easy to make mashed potatoes you will ever taste.  Everyone who has a spoonful immediately wants more.


  • 4 lbs peeled and cut potatoes
  • 8 oz pkg of cream cheese, room temperature
  • 1 stick of butter cut into pats, room temperature
  • 1/2 to 1 cup of half and half


  1. Peel and cut up potatoes into fourths.  Boil for about 25-30 minutes until they are done.  When I can slip a knife through one of the potato pieces like butter, they’re done.
  2. Drain the potatoes.
  3. Next, mash the heck of them.
  4. Slice up an entire stick of butter and add to the potatoes and keep mashing.
  5. Slice the entire 8 oz pkg of cream cheese and add to the potatoes and keep mashing.
  6. Add the half and half and stir and fluff until the potatoes are fluffy.
  7. If you’re going to bake these, add enough half and half to make them a teensy bit soupy so they won’t dry out while baking.
  8. Add salt and pepper to taste — we probably added about a 1 tsp of both.  You can also add Lawry’s Seasoning Salt.
  9. This step is optional.  Bake at 350 for 15-20 minute.
  • Category: side dish
  • Method: stove top
  • Cuisine: american

Keywords: mashed potatoes, creamy mashed potatoes, cream cheese potatoes, cream cheese mashed potatoes, whipped potatoes

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