Ultimate Cream Cheese Mashed Potatoes

Ingredients

• 1.59 kgpotatoes, Russet or Yukon Gold
• 1 tablespoon (15 ml), plus more to tastekosher salt
• to tastewhite pepper or freshly ground black pepper
• 227 g, softened at room temperaturecream cheese
• 113 g (1 stick), softened at room temperaturesalted butter
• 60 ml, warmedwhole milk
• 120 ml, warmeddouble cream
• to garnish, optionalfresh parsley

Instructions

1. 1

   Boil the potatoes

   Put the unpeeled potatoes and 1 tablespoon of salt in a medium saucepan. Cover them with cold water to a depth of 5 cm, then bring the water to the boil.

2. 2

   Drain and peel

   Lower the heat, partly cover the pan and simmer the potatoes for about 35 minutes, until tender. Drain and leave them until cool enough to handle; rub off and discard the skins, then cut the potatoes into chunks.

3. 3

   Beat until smooth

   Put the potatoes, cream cheese, butter, milk and 60 ml of the cream in a mixer bowl fitted with the paddle attachment. Beat to combine, adding more cream as needed. Season with salt and pepper, then beat until the mash reaches your preferred consistency.

4. 4

   Heat the mash

   Return the mashed potatoes to the pan and set it over medium heat. Add the remaining cream and cook, stirring constantly, until thoroughly heated.

5. 5

   Keep warm

   Serve straight away, or keep the potatoes warm in a covered bowl over simmering water for up to 2 hours.

6. 6

   Garnish and serve

   Drizzle with melted butter and, if you like, finish with a little pepper and fresh parsley.

What are cream cheese mashed potatoes?

Mashed potatoes are a familiar American side, and this especially creamy version is attributed to Martha Stewart’s mother, Big Martha. Cream cheese joins butter and cream to make the mash richer and tangier than a simpler potato-and-milk version.

The method keeps the potatoes in their skins while they simmer, then peels and beats them with the dairy. That gives you a soft, cohesive mash that works well alongside a roast or a celebratory meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 817 calories, 13g protein, 68g carbs, 54g fat.

Potatoes provide most of each serving’s carbohydrate, while cream cheese, butter and cream contribute much of the fat; the dairy also supplies some protein. Serve a moderate scoop alongside a protein-rich main and vegetables for a more balanced plate.

Choose the right potatoes

Russets: these break down readily and make a fluffy mash, so take care not to beat them longer than needed.

Yukon Gold: these have a naturally buttery texture and make a slightly denser, creamy mash. Either variety works with the rich additions in this recipe.

Cook until tender

Cold water: starting the unpeeled potatoes in cold, salted water helps them cook through as the water heats. Keep them covered by about 5 cm of water.

Doneness: after roughly 35 minutes, a knife should pass easily into the potatoes. If the centres are still firm, continue simmering and check again before draining.

Beat gently and adjust

Room-temperature dairy: softened cream cheese and butter blend more readily into the potatoes, while warmed milk and cream help keep the mixture from cooling down.

Mixer: use the paddle attachment and stop once the ingredients are combined and the texture suits you. Add the cream gradually; too much beating can make potato mash gluey.

Finish over gentle heat

Stir constantly as the mash heats in the pan so it warms evenly and does not catch on the bottom. The aim is to serve it thoroughly hot without letting it boil.

For holding: the recipe allows up to 2 hours in a covered bowl over simmering water. Keep the water at a gentle simmer rather than letting it touch the bowl.

Serve it with

These rich potatoes pair well with roast chicken, beef or a savoury vegetable main. Add a green vegetable, such as peas or green beans, to bring freshness and colour to the plate.

A little parsley and pepper provide a simple finish; melted butter is optional if you want the full, buttery topping suggested in the method.

Recipe notes & tips

• Keep the potatoes unpeeled while boiling so they absorb less water.
• Cut the drained potatoes into chunks before adding them to the mixer for more even mixing.
• Soften the cream cheese and butter at room temperature so they incorporate smoothly.
• Add the cream gradually and stop beating once the mash reaches the texture you like.
• Taste before adding extra salt, since the salted butter and cooking water both contribute seasoning.
• If holding the mash warm, stir it occasionally and keep the bowl covered.

Variations

• Use Yukon Golds: choose them for a naturally buttery, creamy texture.
• Add roasted garlic: mash it into the potatoes with the dairy for a mellow savoury note.
• Finish with chives: scatter chopped chives over the top in place of parsley.
• Add black pepper: use freshly ground pepper for a more pronounced peppery finish.
• Use white pepper: choose it instead of black pepper for a subtler look in the mash.

Common mistakes to avoid

• Starting with hot water: cold water helps the potatoes cook more evenly from the outside in.
• Undercooking the centres: simmer until a knife passes easily through the potatoes before draining.
• Adding all the cream at once: pour it in gradually so you can control the final consistency.
• Beating for too long: stop once the ingredients are combined to avoid a gluey texture.
• Heating without stirring: stir constantly over medium heat to keep the mash from catching on the pan.
• Letting the water boil under the holding bowl: keep it at a gentle simmer while the potatoes stay warm.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring often and adding a splash of milk if needed to loosen the mash.

Frequently asked questions