Cream Cheese Mashed Potatoes
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Ever wonder why mashed potatoes at steakhouses taste so divine? The secret to the best mashed potatoes? It’s cream cheese! Our Cream Cheese Mashed Potatoes, also known as “steakhouse potatoes,” are the epitome of creamy potato indulgence.
Each forkful is a melt-in-your-mouth experience, thanks to a blend of potatoes, rich butter, and smooth cream cheese. We show you why cream cheese is the secret ingredient in our homemade recipe.
The secret to steakhouse-mashed potatoes
Seasoned to perfection with salt, garlic powder, and black pepper and garnished with green onions, these mashed potatoes are anything but ordinary. We like to add in some chopped ham for an extra layer of flavor, but either way, you’ve got a side dish that turns any mashed potatoes recipe into the BEST mashed potatoes recipe.
Cream cheese also helps the mashed potatoes maintain a smooth consistency, making them more luxurious compared to using milk or butter alone.
Cream Cheese Mashed Potatoes Recipe
Our favorite way to enjoy fresh homemade creamy mash.
Ingredients
- Fresh potatoes* see below what potatoes we recommend
- Dairy: Butter, Cream cheese, Half and half
- Seasonings: salt, garlic powder, black pepper
- Chopped green onions
- Chopped ham (optional)
How to make Cream Cheese Mashed Potatoes
Prepare potatoes: Peel and cube 2.5 lbs of fresh potatoes. Place them in a saucepan, covering them with cold water 1 inch above the potatoes.
Cook potatoes: Heat the saucepan over medium-high heat and bring the water to a boil. Continue boiling for 20–30 minutes or until the potatoes are fork-tender.
Drain and Mash: Once the potatoes are done, carefully drain the water and return the cooked potatoes to the pan. Add in 1/2 cup of butter and mash the potatoes until smooth.
Add Creaminess: Stir in 4 oz of cubed cream cheese until it’s fully melted, and mix well into the potatoes.
Mix in Flavors: Gradually add 1/2 cup of half and half, stirring continuously. Then, stir in 1 cup of chopped ham (optional), 1 teaspoon of salt, one teaspoon of garlic powder, and 1/4 teaspoon of black pepper.
Serve: Once everything is well mixed and heated through, serve the mashed potatoes while still hot, garnished with chopped green onions.
Best Potatoes for Creamy Mashed Potatoes
Choosing the right type of potato is key to achieving the perfect mashed potatoes.
Here are what we deem to be the best variety based on what type of recipe you are making.
| Potato Type | Texture | Flavor | Best For |
|---|---|---|---|
| Russet | Fluffy & Light | Mild, Earthy | Classic Mashed Potatoes |
| Yukon Gold | Creamy & Smooth | Rich, Buttery | Flavorful, Golden Mashed Potatoes |
| Red Potatoes | Moist & Waxy | Slightly Sweet | Chunkier, Skin-on Mashed Potatoes |
- Russet Potatoes: Ideal for traditional mashed potatoes, russets break down easily and absorb flavors well, resulting in a fluffy and light texture. We also use Russets in recipes like Alfredo Potatoes.
- Yukon Gold Potatoes: These potatoes offer a naturally creamy texture and a rich, buttery taste, making your mashed potatoes extra flavorful and smooth. Yukons are my favorite for crockpot green beans and potatoes as well.
- Red Potatoes: With their waxy texture and ability to hold their shape, red potatoes are great for a heartier mash with skins included, offering a bit of sweetness. You use these most often in Smashed Potato recipes.
How long to Boil Fresh Potatoes?
Here is a short guide on how long to boil potatoes. If you’re pressed for time, I recommend chopping the potatoes into smaller pieces to speed up the cooking process.
- Whole Potatoes: 30–40 minutes
- Large Pieces: 20–30 minutes
- Small Cubes: 15-20 minutes
What to Put in Homemade Mashed Potatoes.
While ham is my go-to for adding a savory touch to steakhouse potatoes, especially as a tasty way to repurpose holiday leftovers, there are plenty of other options.
Our Expert Recommended Mix-Ins: Minced Garlic, Fresh Chives, Shredded Cheddar Cheese, Fresh Bacon Pieces, or a Packet of Ranch Seasoning.
Why we Recommend Potato Masher for best texture
When it comes to creating the perfect mashed potatoes, the method you choose for mashing can change the texture and quality.
The Importance of Using a Manual Potato Masher
- Consistency: A traditional hand-held masher allows you to control the consistency more easily, helping you achieve that fluffy or slightly chunky texture, depending on your preference.
- Gentleness: Over-mashing can lead to the potatoes releasing too much starch, resulting in a gluey potatoes that are inedible.
We use one of these and you can buy one at Walmart or Amazon pretty cheap.
Caution with Electric Mixers for Homemade Mashed Potatoes
While electric mixers can speed up the process and ensure smooth consistency, they also come with the risk of overmixing.
- I have done it before and ruined an entire batch of holiday-mashed potatoes. It did not make me popular that year.
The high speed of an electric mixer can quickly break down the potato’s structure, releasing an excess of starch and lead to gooey, gluey mashed potatoes.
Trust me – you will know if you have done it.
Side Dishes to Serve with Creamy Mashed Potatoes
When serving potatoes of any kind, we recommend a vegetable side dish that can add to the color and nutrition of the dish.
No one likes a brown plate.
Try Parmesan Roasted Carrots, our readers highly rated for ease Green Bean recipe, or Roasted Asparagus for a well rounded plate. See other choices below.
Cream Cheese Mashed Potatoes
Equipment
- potato masher
Ingredients
- 2.5 lbs potatoes russets are most common, buy can use Yukon golds as well
- 1/2 cup butter
- 4 oz cream cheese cubed
- 1/2 cup half and half
- 1 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 cup chopped ham optional
- chopped green onions optional
Instructions
- Prepare the Potatoes: Peel and cube 2.5 lbs of your chosen potatoes. We recommend Russets. Place them in a saucepan with cold water, ensuring the water level is 1" above the potatoes. This helps in cooking them evenly.
- Boil: Heat the saucepan over medium-high heat and bring to a boil. Cook for 20-30 minutes or until the potatoes are soft and tender. Tip: Smaller cubes reduce cooking time!
- Mash: Drain the potatoes and return them to the pan. Add in 1/2 cup of butter and mash. I find that a manual potato masher works best as it allows you to achieve the perfect texture—fluffy yet slightly chunky.
- Creamy Mix: Stir in 4 oz of cubed cream cheese until well melted and mixed. Then, gradually add 1/2 cup of half-and-half to reach your desired consistency.
- Flavorful Add-ins: Mix in 1 cup of chopped ham (if using to create Steakhouse mashed potatoes) along with 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1/4 teaspoon of pepper.
- Serve: Top your creamy mashed potatoes with chopped green onions if you like.
Notes
- How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk or half and half if needed to bring back moisture.
- Choosing Potatoes: The type of potato matters! Russets give you that classic fluffy texture, while Yukon Golds add a buttery richness.
- Boiling Tips: The size of your potato cubes can affect cooking time. Smaller pieces cook faster, saving you time!
- Mix-ins: Feel free to customize with other ingredients like minced garlic, fresh chives, or shredded cheddar cheese for a personal recipe.
- Mashing Caution: Avoid electric mixers to prevent overworking the potatoes, which can result in a gooey texture. In our experience, a manual masher keeps the texture perfect!
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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These mashed potatoes look so dreamy and full of flavor! We eat lots of mashed potatoes and I can’t believe I’ve been having them without cream cheese this whole time. I can’t wait to try it!