When an occasion calls for a dish that’s extra, Cream Cheese Mashed Potatoes are a solid choice.
That wonderfully quirky pairing of Martha Stewart and Snoop Dogg, cooking and bantering on her show, featured one episode where they made Martha’s family recipe for mashed potatoes. Affectionately referred to as “Big Martha,” the Martha Stewart’s mom, apparently was known for her amazing mashed potatoes. And her secret was: cream cheese! The cream cheese, Martha revealed, was that special ingredient that made regular mashed potatoes stand out a little bit more, especially for holiday occasions.
Normally, I stir lots of butter, warmed cream (or milk), and salt/pepper into my mash. And the result is good! But sometimes I want to step it up a notch, whether it’s for a holiday, a special occasion, or to accompany a particular dish. This recipe for cream cheese mashed potatoes is just the thing for those occasions.
What is that x factor? The cream cheese creates a deeper, richer flavor on top of the usual ingredients of milk and butter. The creaminess factor is intensified as well. This upgrade is a relatively simple process, as well – another bonus! No complicated techniques or fancy ingredients needed. I get an elevated flavor and texture without much extra work.
Cream Cheese: Is It Cream? Or Is It Cheese?
What we know as “cream cheese” has its origins in western Europe. Neufchâtel cheese, long a popular soft, somewhat grainy cheese of French origin, was its predecessor. In 1872, a New York dairy producer named William A. Lawrence added cream to Neufchâtel cheese, making it smoother and softer. His not-so-original name for his creation? Cream cheese. So technically, it is an unripened cheese with cream added. In your grocery, you can find cream cheese or reduced-fat cream cheese (sometimes called Neufchâtel, but it’s not really). For our cream cheese mashed potatoes, full fat is best for flavor and texture.
How to Make Ahead and Store
Freezing is not recommended for cream cheese mashed potatoes. If you do need to make them ahead, the best way is to make them as directed, let them cool entirely, and then put them in an airtight container. They can be refrigerated for up to 48 hours; when ready to serve, dot the top with additional butter and either bake in the oven at 325 degrees F for 30 minutes or microwave until heated through.
Serving Suggestions
Two great main dishes to serve alongside cream cheese mashed potatoes are our Stuffed Salmon and Homemade Rotisserie Chicken. Either main dish benefits from such a decadent potato side. Of course, these mashed potatoes work well with your holiday turkey, ham, or roast as well. If you’re used to gravy on your mashed potatoes, you may not need it with these, due to the intense flavor they have on their own. Before you slather on a whole ladle of gravy, taste first! They are delicious with just butter.
Cream Cheese Mashed Potatoes
Ingredients
- 5 medium russet potatoes peeled and cut into chunks
- 4 ounces cream cheese softened
- 1/4 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Fill a large pot with water and add a pinch of salt. Place the potato chunks into the pot and bring to a boil over high heat.
- Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
- Drain the potatoes well and return them to the pot or transfer to a large mixing bowl.
- Add the softened cream cheese, milk, butter, salt, and black pepper to the potatoes.
- Using a potato masher or an electric hand mixer, mash or whip the potatoes until they are smooth and well combined with the other ingredients.
- Taste and adjust the seasoning if necessary. Serve warm as a delightful side to your favorite main dishes.
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