Cream Cheese Mashed Potatoes

Ingredients

• 900 g (2 lb)potatoes, preferably a mealy or starchy variety such as Russets
• 60 g (¼ cup)milk
• 115 g (4 oz)full-fat cream cheese
• 57 g (4 tablespoons), plus more for servingbutter
• 1 teaspoongarlic powder
• to tastesalt and pepper
• to garnishchives

Instructions

1. 1

   Boil the potatoes

   Peel the potatoes and cut any larger ones into pieces so they are a similar size. Put them in a large pot, cover with cold water and salt the water generously. Cook for about 15 minutes, until a fork passes easily through the potatoes.

2. 2

   Dry the potatoes

   Drain the potatoes and return them to the pot. Set the pot over low heat for 1 minute to let excess moisture evaporate.

3. 3

   Warm the dairy

   Heat the milk and butter in a saucepan. Once hot, add the cream cheese and warm the mixture until very warm and combined.

4. 4

   Combine the mixture

   Pour the warm milk mixture over the hot potatoes and add the garlic powder.

5. 5

   Mash and season

   Mash the potatoes, then season with salt and pepper. Transfer them to a serving bowl.

6. 6

   Brown the butter

   Heat some additional butter in a small pot until it turns light brown and smells nutty. Pour it over the mashed potatoes and scatter chopped chives on top.

7. 7

   Serve the potatoes

   Enjoy!

What are cream cheese mashed potatoes?

Mashed potatoes are a familiar American side dish, made by cooking potatoes until tender and crushing them with rich additions. This version folds in cream cheese for a gentle tang and a smooth, creamy finish.

Starchy potatoes help keep the mash fluffy, while the browned butter on top adds a toasted, nutty note. Chives provide a fresh, savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 279 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while butter and full-fat cream cheese contribute much of the fat. The dish includes some protein from the dairy, but it is best served with a protein-rich main and vegetables to round out the plate.

Choose the right potatoes

Starchy potatoes: Russets or another mealy variety break down readily when mashed, giving the dish its light texture. Cut larger potatoes to a similar size so they cook evenly.

Cold water: Start the potatoes submerged in cold, generously salted water. This gives the pieces time to heat through evenly as the pot comes to a boil.

Keep the mash fluffy

Dry the potatoes: After draining, return them to the pot over low heat for 1 minute. Letting excess moisture evaporate helps avoid a watery mash.

Mash gently: Crush the potatoes until they reach the texture you like, then stop. Overworking them can make the mash dense or gluey.

Warm the dairy first

Milk and butter: Heat them together before adding the cream cheese. The warm mixture blends more readily into the hot potatoes than cold dairy would.

Cream cheese: Stir it into the warm milk and butter until the mixture is combined and very warm. Add this mixture to the potatoes while they are still hot.

Watch the brown butter

Nutty aroma: Heat the extra butter until it becomes light brown and smells toasted. It can change colour quickly, so keep an eye on the pot as it heats.

Finish at the table: Pour the browned butter over the mash just before serving, then add chopped chives. This keeps the topping distinct from the creamy potatoes beneath.

Make it a complete side

Serve these potatoes alongside roasted meat, poultry or vegetables, using the mash to catch any juices or gravy. Their creamy, tangy flavour also pairs well with simply seasoned greens.

For a balanced plate, add a generous portion of vegetables and a protein-rich main. Keep extra butter as an optional finishing touch at the table.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they become tender at roughly the same time.
• Salt the cooking water generously to season the potatoes from within.
• Let the drained potatoes steam-dry over low heat for 1 minute before adding the dairy.
• Warm the milk, butter and cream cheese mixture before stirring it into the potatoes.
• Stop mashing once the potatoes are smooth enough for your liking.
• Keep the extra butter for the topping where you can judge how much to use.

Variations

• Add roasted garlic: Swap the garlic powder for soft roasted garlic, mashed into the potatoes.
• Use spring onions: Replace the chives with finely sliced spring onions for a sharper finish.
• Add black pepper: Grind extra pepper over the bowl just before serving.
• Make it herby: Stir chopped parsley into the finished mash alongside the chives.
• Skip the brown butter: Serve with a small knob of plain melted butter instead.

Common mistakes to avoid

• Uneven potato pieces: Cut larger potatoes down so they cook at the same pace as the smaller ones.
• Watery mash: Return the drained potatoes to low heat for 1 minute to evaporate excess moisture.
• Cold dairy: Warm the milk, butter and cream cheese mixture before adding it to the potatoes.
• Over-mashing: Mash only until the texture is right, as continued mashing can make potatoes gluey.
• Burnt brown butter: Watch the butter closely and take it off the heat once it is light brown and nutty-smelling.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring in a splash of milk if needed to loosen the mash.

Frequently asked questions