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5 from 1 vote

Cream Cheese Mashed Potatoes

Servings: 8


  • 2 pounds Idaho potatoes peeled and chopped in quarters
  • 8 ounces cream cheese
  • 1 stick unsalted butter
  • 1 tablespoon Kosher salt
  • 1/2 cup warmed milk you may not use all of it!
  • black pepper to taste


  • Boil or steam potatoes in lightly salted water until fork-tender. Drain, but do not rinse.
  • Add cream cheese, butter, and salt. For fluffy potatoes, use a masher and mash potatoes while slowly adding milk until reaching the desired consistency. Stir to incorporate all ingredients. For creamier, more liquified potatoes, use a food mill, mixer, or processor to incorporate all ingredients, adding enough milk to reach desired consistency.
  • Add black pepper and more salt to adjust seasonings and serve warm.