Jan 12, 2014

Creamiest Mashed Potatoes

From the kitchen of: Bob!  Makes: 4 servings
Total time: 5 min to prep, 25-30 min to cook

Maybe I’m new or something, but I’ve never heard of adding cream cheese to mashed potatoes. Have you? My first and most unforgettable experience was over the Thanksgiving holiday. Jared and I were invited to a dear friend’s house for his annual ‘bangers and mash’ dinner party. Boy, were we in for a treat. Bob’s mashed potatoes were undeniably something special. They were just the creamiest mashed potatoes I have ever had in my life. I think I ate my weight in mashed potatoes that evening. So of course I asked him for the recipe and learning that the secret to these creamy mashed potatoes was cream cheese, I was floored. Other than the cream cheese, it’s a pretty basic and simple recipe, which is even better. I am forever a fan and I hope you will be one as well! Thank you, Bob!


5-6 medium potatoes (preferably yukon gold or red skin, but I used russet)
4 oz. of cream cheese (half stick)
2 tablespoons butter
1/3 cup milk
1 teaspoon salt
water for boiling

1. Boil water and prep potatoes.
First, bring a large pot of water to a boil on high temperature. Meanwhile, peel potatoes and rinse them under cold water. Pat dry. Dice the potatoes in generally the same size, roughly 1-2 inches wide.


2. Boil potatoes. Add the potatoes to the boiling water. Lower the temperature slightly to medium high. Cook potatoes for 20-25 minutes until fork tender. Once tender, drain the potatoes in a large colander and then add potatoes back into the pot setting the temperature to low. Allow all the steam to escape, a minute or 2, before adding the remaining ingredients.



3. Add flavorings. Into the cooked potatoes, mash in the cream cheese until smooth. Lastly, add the butter, salt and milk and continue to mash well until you’ve reach your desired creamy consistency. If you like it more thin, add a touch more milk. Keep warm over low heat until ready to serve.




If you enjoyed this post, please don’t forget to leave some love below or subscribe to the feed to get future articles delivered to your feed reader.

Related Posts Plugin for WordPress, Blogger...
Print Friendly


  • WOW – these look delicious!

    • Isabel

      Thanks, Paula! They certainly are!!

  • Heeey Isabel! Glad to see you’re back to bloggin’. :) YES, cream cheese in mashed taters is a must! I use a Pioneer Woman recipe (which is terribly unhealthy) that calls for cream cheese, half & half, lots of butter, etc. and of course it’s stupid delicious, but this version doesn’t sound nearly as fattening so I’m thinking next time I’ll give Bob’s recipe a whirl.

    Hope you, Jared, and Kevin are doing great!

    • Isabel

      Hiiii Katie! So happy to hear from you! I’m glad to be back bloggin’, life just got so busy. I love the Pioneer Woman, but sometimes (a lot of the times) her recipes are really unhealthy! Don’t think it’s necessary to include lots of butter. Haha. Definitely give Bob’s recipe a whirl, you can even use low-fat cream cheese. Hope you, Jaime, pup and the bun in the oven are also doing great!!! :)

  • i have to tell you that I always you cream Cheese in my mashed potatoes because it adds such creaminess. But I will give you my tip which is if you want to mix it up use the Philidelphia Onions & Chives Cream Cheese and it just kicks it up a notch! Also, my family loves my loaded mashed potatoes which is the onion and choice cream cheese, a 1/4 c. Sour cream, bacon, and about 1/2 cup of shredded cheddar cheese and S&P to taste. That is always the first thing gone when I make it! Give it a try:))

Leave a comment

Stay Connected

Sponsors we love